Creamy Macaroni and Cheese

1Cook the elbow macaroni (2 cups) according to package instructions until al dente. Drain and set aside.

2In a saucepan, melt the butter (2 tablespoons) over medium heat.

3Add the flour to the melted butter (2 tablespoons) and whisk constantly for about 1 minute to create a roux.

4Slowly pour in the milk (1 cup) while whisking continuously to avoid lumps.

5Season the sauce with mustard powder (½ teaspoon), paprika (¼ teaspoon), garlic powder (¼ teaspoon), onion powder (¼ teaspoon), salt, and pepper. Stir well to combine.

6Simmer the sauce until it thickens and coats the back of a spoon.

7Reduce the heat to low and gradually add the shredded cheddar cheese (2 cups), stirring until melted and smooth.

8Add the cooked macaroni to the cheese sauce and mix until the macaroni is well coated.

9Serve the creamy macaroni and cheese hot, garnished with a sprinkle of paprika (¼ teaspoon) if desired.