Bring a large pot of water to a boil. Once boiling add about 1 tablespoon of salt. Stir. Pour in the elbow noodles. Let cook for several minutes, stirring occasionally. Cook until the noodles are just before al dente. 

Pour the noodles into a strainer in the sink, run cold water over the noodles to stop further cooking. Pour noodles back into the pot and set aside. If noodles start sticking you can drizzle a small amount of olive oil. 

In a large skillet or pot, melt the butter over medium heat.

Whisk in the flour and seasonings (salt, pepper, ground mustard, garlic powder and onion powder.)

Let cook for 2-3 minutes to cook the flour. 

Whisk in the milk. Continue stirring while cooking over medium heat until the mixture is thick. (5-7 minutes)

Remove from heat and add in 2 cups of shredded cheese and the cream cheese. 

Stir while the cheeses melt. 

Add the macaroni noodles to the sauce. Stir to combine. 

Pour into a baking dish. Top with remaining 1 cup of cheese. 

Bake at 350 for 10 minutes, until sauce is bubbling. 

Turn on broiler and broil the macaroni and cheese for another 2-3 minutes until the top is golden brown and crispy. 

Remove from the oven. Let cool briefly before serving. 

Serve warm and enjoy!