Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain and set aside.

In a medium saucepan, melt butter over medium heat, whisk in flour and cook for 1-2 minutes until bubbly.

Gradually pour in the milk while whisking to prevent lumps. Cook until simmering and thickened, about 4-5 minutes.

Stir in garlic powder, onion powder, salt, and black pepper to taste.

Lower heat and add chopped Brie cheese, stirring until melted and smooth.

Fold cooked pasta into the cheese sauce until well-coated.

Stir in grated Parmesan cheese until completely melted.

Optional: Preheat oven to 350°F (175°C), transfer mixture to a greased baking dish if baking.

Optional: Bake for 15 minutes until bubbly and golden on top.

Garnish with chopped parsley or chives before serving.