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Cook 8 ounces of elbow macaroni according to package directions just until al dente. Don’t forget to salt your pasta water!
Heat the oven to 375 degrees.
Melt 2 tablespoons butter in a large saute pan over medium-low heat.
Once it begins to bubble, add 2 tablespoons flour and cook, whisking constantly for about 2 minutes.
Slowly whisk in 1 cup whole milk and ½ a cup heavy cream until the mixture is smooth and creamy. Stir in ½ teaspoon mustard powder, ½ teaspoon garlic powder, and ½ teaspoon onion powder along with a few large pinches of salt and a couple pinches of pepper.
Gradually stir in 8 ounces of shredded cheese until it melts.
Stir in cooked elbow macaroni until it’s well coated in the sauce.
Stir in 3-4 cups warm chili.
Sprinkle the remaining 4 ounces of shredded cheese over the top of the casserole. Bake, uncovered, for 5-10 minutes or until the casserole is warmed through and bubbly around the edges and the cheese is melted. Broil for 1-2 minutes if desired.
Garnish with sliced green onion if desired and serve!
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