In a large pot, bring water to a boil.

Add a pinch of salt to the boiling water.

Stir in the Mueller’s elbow macaroni.

Cook the macaroni according to the package instructions until it’s al dente.

Drain the cooked macaroni and set it aside.

Melt the unsalted butter in a different pot over a medium heat.

Stir in the all-purpose flour to create a smooth paste called a roux. Cook for about 1-2 minutes, stirring constantly.

Gradually pour in the whole milk while continuing to whisk the mixture. This will form a thick sauce.

Add the shredded sharp cheddar cheese to the sauce and stir until it’s fully melted and the sauce is smooth.

Season the cheese sauce with salt, black pepper, paprika, and garlic powder. Mix well.

Pour the creamy cheese sauce over the cooked Mueller’s elbow macaroni.

Gently fold the sauce into the macaroni until every piece is coated in the rich, cheesy goodness.