Fill a large pot with water and bring it to a rolling boil over high heat.

Add salt to the boiling water until it tastes like the sea, approximately 1 to 2 tablespoons.

Drop in the elbow pasta and cook according to package directions, usually about 8 to 9 minutes.

While the pasta cooks, melt the butter in a medium saucepan over medium heat.

Whisk in the flour to create a paste-like roux, stirring constantly for about 1 minute.

Slowly pour in the milk while whisking continuously until smooth.

Keep the heat at medium and stir frequently for about 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.

Remove the pan from heat and stir in the shredded cheddar and gruyere cheese, salt, pepper, garlic powder, and nutmeg.

Drain the pasta in a colander and immediately add it to the cheese sauce, folding gently until every piece is coated.