Step 1: Cook the pasta.

Bring a large pot of salted water to a boil. Add your elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.

Step 2: Make the roux.

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns golden. This is your roux, which will thicken the cheese sauce.

Step 3: Add milk and seasonings.

Gradually whisk in the milk, ensuring there are no lumps. Add garlic powder, salt, and pepper. Continue whisking until the mixture thickens and becomes smooth, about 3-5 minutes.

Step 4: Add the cheese.

Lower the heat and stir in the shredded white cheddar cheese. Keep stirring until the cheese melts completely and the sauce becomes smooth and creamy.

Step 5: Combine pasta and sauce.

Add the cooked pasta to the cheese sauce, stirring to coat every noodle with the creamy mixture. If you like a thicker sauce, cook the mac and cheese for a few more minutes. For a thinner consistency, add a little more milk.

Optional Step 6: Add breadcrumbs.

If you’d like a crunchy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil in the oven for 2-3 minutes until golden and crispy.