Homemade Mac and Cheese - total time 45 minutes

I finally did it!  I finally made mac and cheese from scratch!  After many failed attempts... for some reason I just cannot get cheese sauce to cooperate... I found a technique that actually makes the whole process a little faster!  So if you ever tried to make mac and cheese before and it just didn't turn out right, or you want to ditch the boxed stuff and make it homemade for the first time.... this method seems to be fail proof.

10 oz noodles, shells or elbows
.5 cup milk
.5 cup cream
1 onion, chopped
3 garlic cloves, minced
2 tbsp butter
1 cup white cheddar, shredded
1 cup gouda, shredded
1 tsp chili powder
salt and pepper

1.  Preheat oven to 350 degrees.  Boil noodles according to package directions.  Melt butter over medium-low heat and saute garlic and onions for three minutes.
2.  Add milk, cream, chili powder, salt, and pepper to sauteed garlic and onions and heat for two minutes.  Drain noodles (do not allow noodles to cool) and toss into pot with milky mixture.  Add a half cup of shredded cheese at a time, stir until cheese melts and incorporates.  Repeat.
3.  Transfer mac and cheese into a casserole dish and bake for 20 minutes (optional, add bread crumbs on top for a crispy, crunchy layer).  Add a sprinkle of chili powder on top and serve!