Creamy baked mac and cheese

• 1 pound elbow macaroni
• 4 tsp unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
•  4 cups shredded cheddar cheese
• 1/2 cup breadcrumbs

Instruction

1. Preheat oven 375°F (190°C). Greased 9×13-inch baking dish.
2. Cook the macaroni according to the package directions until al dente. Drain and set aside.
3. In  saucepan, melting butter on medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the mixture begins to thicken.
5. Add the garlic powder, onion powder, dry mustard, salt, cayenne pepper, and black pepper, and stir to combine.
6. Add the shredded cheddar cheese to the saucepan and stir until it is completely melted and the sauce is smooth.
7. Add the cooked macaroni to the saucepan and stir until it is coated with the cheese sauce.
8. Pour the mac and cheese into the prepared baking dish.
9. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
10. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
11. Letting mac and cheese cool for a few mn before serving.