1 lb elbow macaroni
½ cup unsalted butter
½ cup flour
6 cups whole milk
1 Lb (about 5 cups) extra sharp cheddar cheese, grated
8 oz velveeta, torn into chunks
4 oz Pecorino Romano, or Parmesan, grated
½ tsp dry mustard powder or 1 tsp dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Pinch of cayenne pepper
Freshly ground black pepper
Kosher salt to taste
Finish with 8oz of sharp cheddar and bake

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