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Bring 6-7 Cups of water to a boil and salt liberally, add in the dried pasta and cook until al dente - you are going to bake this and the pasta will cook a little more.
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After the pasta is done, drain and set aside. In the same large pot you cooked the pasta in, melt the butter and add the 1 Tbsp of water. When the butter is completely melted whisk in the flour this will be a bit loose - let it bubble together for about 2 minutes.
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Slowly whisk in the milk and the Garlic Powder and bring back up to a simmer. When the sauce coats the back of a spoon and allows you to draw a line across it without it filling in - it's ready for the cheese.
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Tear up the american cheese and add it to the sauce - trade in your whisk for a wooden spoon at this time. Then add in the shredded cheddar and stir frequently until all of the cheese is melted and the sauce is thickened.
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Taste for seasoning - salt is likely not needed with all of the cheese - but you might like some pepper or a bit more garlic powder.
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Add in the pasta and mix well. Transfer to a baking dish that was sprayed with nonstick spray.
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Top with bread crumbs - you can use regular or Panko, whichever you like
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Drizzle lightly with olive oil
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Bake at 350 for about 25 minutes.