Instructions

1. Bring a large pot of salted water to a boil. Add the elbow noodles and cook until just al dente, about 6-7 minutes. Drain and set aside.
2. In the same pot, melt the unsalted butter over medium heat.
3. Whisk in the all-purpose flour and cook, whisking constantly, for about 1-2 minutes until the mixture is bubbly and golden, creating a roux.
4. Gradually whisk in the whole milk and half and half, ensuring no lumps form. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
5. Reduce the heat to low and stir in the shredded Monterey Jack and sharp cheddar cheeses until fully melted and smooth.
6. Add the cooked elbow noodles back into the pot and gently stir to coat the noodles evenly with the cheese sauce.
7. Season with 1/2 teaspoon salt, black pepper, and dry mustard powder if using. Taste and adjust seasoning with the remaining salt as needed.
8. Serve immediately, garnished with extra shredded cheese or freshly ground black pepper if desired.