Boil Water: Bring 5 quarts of water to a vigorous boil in a large pot. Add 1 tablespoon of salt, then toss in the macaroni elbows. Cook until al dente, as per package instructions, about 8-10 minutes.

Melt Butter: In a separate pot, melt ¼ cup of butter over medium heat. Watch for it to become bubbly and fragrant, about 1-2 minutes.

Make Roux: Whisk in ¼ cup of flour and cook for another 1-2 minutes until the mixture turns lightly golden and has a pleasant nutty aroma.

Add Milk: Gradually whisk in 2½ cups of milk, stirring constantly. Bring the mixture to a simmer, keeping an eye on its thickness—aim for a creamy consistency.

Flavor the Sauce: Stir in garlic powder, onion powder, paprika, pepper, and 1 teaspoon of salt until everything is well combined. Allow the flavors to meld for a minute or two.

Melt Cheeses: Remove the pot from heat and stir in white cheddar and mozzarella. Keep mixing until the cheese melts into an irresistible, gooey sauce.

Combine All: Finally, fold in the cooked macaroni, packed spinach, and chopped parsley. Stir joyfully until everything is well blended, like a colorful hug in a bowl!