Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 5 minutes. The macaroni will still have a bite to it. Drain and place into a 9 x 13 baking dish. Set aside.
In a large skillet cook the ground beef over medium heat. When there's only a little pink left add in the hamburger seasoning, granulated garlic, onion powder. worcestershire sauce, salt, and pepper. Stir until it evenly distributed among the beef. Place in the 9 x13 dish with the macaroni.
In the same pot you made the macaroni in melt the tablespoon of butter over low heat.
Quickly whisk in the flour until it forms a paste of sorts then pour and whisk in the chicken stock and milk.
Stir in the granulated garlic, onion, and black pepper.
Cook sauce over medium to high heat until it becomes bubbly and starts to thicken. This can take up to 10 minutes or so, Whisk every couple minutes so the flour or milk doesn't stick and burn at the bottom.
Once the sauce begins to bubble (not boil) remove from heat and slowly stir in cheddar and romano cheese.
Taste for salt. Add 1/2 teaspoon at a time until you get the desired flavor.
Cover with foil and bak for 60 minutes. In the last 10 minutes remove the foil.
Let sit for about 5 minutes and then serve.