First things first, get a big pot of water going for the macaroni. Salt it well like, more than you think you need. It matters.

While the water heats up, shred your cheese. I always use sharp cheddar because I like the bite, but sometimes I mix in whatever’s hanging out in the fridge. Just stick to cheeses that melt well. Set it aside and try not to snack on too much of it. Or do. No judgment.

In another pot, melt the butter over medium-low heat. Once it’s melted, sprinkle in the flour, ground mustard, onion powder, salt, and white pepper. Whisk it together until it looks smooth. It’ll look a little thick and pasty at first that’s normal.

Turn the heat up just a bit and let it cook for a minute or two. You’re not browning it, just letting the raw flour cook off. It should smell slightly nutty. If it smells burnt, yeah… start over. Been there.

Slowly pour in the milk while whisking. Go slow here so it doesn’t clump. Let it come to a gentle simmer not a boil. Little bubbles around the edges are perfect.

Turn off the heat and add the shredded cheese. Stir patiently. It’ll look questionable for a second, then suddenly turn smooth and creamy. That’s the moment.

By now, your pasta should be done. Drain it well and dump it straight into the cheese sauce. Stir until every noodle is coated. Stand there for a second and admire it. That’s allowed.