1-Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of uncooked macaroni and cook according to package instructions until al dente (usually 7 8 minutes). Drain and set aside do not rinse, as the starch helps the sauce cling to the pasta.

2-Make the Roux: In the same pot (to minimize dishes!), melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 2 minutes, stirring constantly, until the mixture (called a roux) is bubbly and lightly golden. This step removes the raw flour taste and builds the foundation for a smooth sauce.

3-Build the Cream Base: Gradually whisk in 1/2 cup heavy cream and 1 cup milk, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 2 3 minutes until slightly thickened.

4-Season and Melt the Cheese: Stir in 1/2 teaspoon mustard powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon hot sauce. Lower the heat to low, then slowly add 1 1/2 cups shredded cheddar cheese, stirring until completely melted and smooth.

5-Combine and Serve: Add the cooked macaroni to the cheese sauce and stir gently until every noodle is coated in creamy goodness. Serve immediately while hot and velvety.