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by Yumzy
Rich, velvety macaroni coated in a smooth homemade cheddar cheese sauce that comes together in under 25 minutes.
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Bring a large pot of salted water to a rolling boil, add the elbow macaroni, and cook according to package directions until al dente, about 7 to 8 minutes. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbling and lightly golden to eliminate the raw flour flavor.
Gradually pour in the warmed milk while whisking steadily to prevent lumps. Simmer over medium-low heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat source. Add the salt, black pepper, garlic powder, and shredded cheddar cheese, stirring until the cheese is completely melted and glossy.
Add the drained macaroni to the cheese sauce and gently fold until every piece is evenly coated. Serve warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave with a tablespoon of milk to loosen the sauce.
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