Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, combine the milk, garlic powder, onion powder, salt, and pepper. Heat over medium heat until warm, but not boiling.

Gradually whisk in the shredded cheddar and mozzarella cheeses until melted and smooth.

Add the cooked macaroni to the cheese sauce and stir until well coated. Cook for an additional 2-3 minutes until heated through.

Serve immediately, garnished with additional cheese or herbs if desired.