1 pkg (16 oz) uncooked elbow macaroni

3 tbsp butter

3 tbsp all-purpose flour

2 1/2 cups 2% milk

1 tsp salt

1/2 tsp onion powder

1/2 tsp pepper

1/4 tsp garlic powder

1 cup shredded part-skim mozzarella cheese

1 cup shredded cheddar cheese

1 pkg (3 oz) cream cheese, softened

1/2 crumbled Gorgonzola cheese

1/2 cup sour cream

Cook macaroni according to package directions.  Meanwhile, in a Dutch oven, melt butter.  Stir in flour until smooth.  Gradually stir in milk and seasonings.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cheeses and stir until melted.  Stir in sour cream. Drain macaroni; stir into sauce.