Step 1

Cook macaroni according to the package directions. Drain.

Step 2

Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.

Step 3

Slowly add the evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.

Step 4

Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.

Step 5

Bring to a simmer and let it simmer gently for about 2 minutes.

Step 6

Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted, evenly combined, and smooth. Add salt and pepper to taste.

Step 7

Then add the cooked pasta to the pot, and stir to incorporate evenly.

Step 8

Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese.

Step 9

Bake at 375F°/190℃ for 20 minutes or until golden and bubbly.