Mac and Cheese

8 oz elbow noodles (one package)

1 1/2 cup milk, divided

3 Tbsp AP flour (or whole grain)

1 tsp garlic powder

1 tsp salt

1/4 tsp ground pepper

1/2 cup extra sharp cheddar cheese

1/4 cup shredded Parmesan Cheese

1 tsp Dijon mustard

1 tsp white truffle oil (optional)

For Sauce: Heat 1 cup milk in another large pot over medium-high heat until just simmering.

Whisk the remaining milk, flour, garlic powder, salt and pepper in a small bowl until combined.

Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.

Remove from the heat and whisk in Cheddar, Parmesan and mustard and oil until the cheese is melted.

For pasta: Bring water to a boil, then add the pasta. Cook pasta until al dente (according to box).

Drain pasta and rinse to remove excess starch. Place pasta in an oven-safe bowl.

Mix sauce into pasta then bake in the oven at 400 for 10 minutes.

Broil for 3 minutes (Keep and eye on it).