Cook the rotini in a large pot of salted boiling water until al dente, according to package directions, then drain the rotini and set aside.
Melt the butter in the now empty pot over medium heat.
Stir in the flour, garlic powder, 1 tsp salt, and 1/2 tsp black pepper until well combined then continue to cook, while stirring continuously, until the flour is well combined with the butter.
Slowly stir in the milk and continue to cook, stirring often, until the mixture just begins to boil.
Reduce the heat to medium-low then stir in the cheeses a little at a time until fully melted in the sauce.
Take the pot off the heat then gently slowly stir in the cooked rotini until well combined.
Taste and season with additional salt & pepper if needed.
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