Step 1

In a large pot, bring water to a boil. Add salt once boiling. Add the macaroni noodles and cook until al dente, according to package directions.Once cooked, drain the noodles and set aside.

Step 2

In a separate large saucepan, melt the butter over medium heat.Once the butter is melted, whisk in the flour to create a roux. Continue to whisk for about 2 minutes, or until the roux is golden brown.Gradually whisk in the milk and heavy cream. Continue to whisk, ensuring there are no lumps.Add in the salt, garlic powder, and onion powder, and stir to combine.

Step 3

Allow the mixture to come to a slight simmer, stirring occasionally until the sauce thickens slightly—this is important, don't rush it.

Step 4

Turn the heat off and gradually stir in the shredded Havarti, white cheddar, and fresh dill until the sauce is smooth and creamy. (The remaining heat will be enough to melt the cheese but turning off the burner helps ensure the sauce is smooth and not stringy or clumpy).

Step 5

Add the drained macaroni to the cheese sauce and stir until the macaroni is well-coated with the sauce.

Step 6

Taste test and add more salt and dill as needed.

Step 7

Serve hot and garnish with more fresh dill!