1 pound elbow macaroni
3 cups milk
1/4 cup butter
6 tbs all purpose flour
8 oz old cheddar, grated
2 oz mozzarella, grated
about 16 meatballs, cooked
1/2 tsp garlic powder
2 tsp onion flakes
kosher salt/fresh ground pepper
2/3 cup fresh, toasted bread crumbs
1 tbs butter, melted
Bring a large pot of salted water to a boil. Add macaroni and cook until pasta is slightly underdone. Drain.
In a medium pot, scald milk. When hot, set another medium pot over medium heat and melt butter. Add flour and whisk, constantly, to form a roux (paste). Gradually add milk, whisking constantly, until mixture thickens and comes to a simmer. Fold in cheddar. Season to taste.
In a large bowl, fold together macaroni and cheese sauce. Transfer to a baking dish and top with meatballs and mozzarella. Toss bread crumbs with butter and add to top of pasta. Bake in a 350F 20 to 25 minutes, until cheese is hot and bubbly.