Ingredients:

8 ounces (about 225g) of macaroni (elbow macaroni is commonly used) 3 tablespoons of butter 3 tablespoons of all-purpose flour 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1/4 teaspoon of mustard powder 1/4 teaspoon of garlic powder (optional) 2 1/2 cups of milk 3 cups of shredded cheddar cheese

Instructions:

Cook the Macaroni: Cook the macaroni according to the package instructions in salted water. Drain and set aside.

Prepare the Sauce: In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, mustard powder, and garlic powder (if using). Stir continuously until the mixture is smooth and begins to turn golden.

Add the Milk: Gradually add the milk to the flour mixture, stirring constantly to prevent lumps. Continue stirring until the mixture thickens.

Add the Cheese: Remove the saucepan from heat and add the shredded cheddar cheese. Stir until the cheese is completely melted, and the sauce is creamy.

Combine with the Macaroni: Add the cooked macaroni to the cheese sauce and mix well to ensure the pasta is thoroughly coated with the sauce.

Serve: Serve the Macaroni and Cheese hot. You can sprinkle additional cheese on top and bake for a few minutes to create a golden crust, if desired.