Start by boiling water in a large pot. Add a pinch of salt, then toss in your elbow macaroni. Cook it according to package directions until al dente. This is crucial; you want the pasta to be firm and not mushy. Once cooked, drain and set aside.

In the same pot, melt the unsalted butter over medium heat. After the butter melts, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes until you’ve created a roux that resembles wet sand. This step is vital for achieving that smooth cheese sauce.

Slowly pour in the heavy cream and whole milk, whisking continuously. You want to avoid any lumps. As it heats up, the mixture will begin thickening. Keep stirring for about 3-5 minutes.

Now, it’s time to bring the cheese into play. Gradually add the shredded sharp cheddar cheese into the pot. Keep whisking until melted. Then, sprinkle in the onion powder, black pepper, mustard powder, salt, and smoked paprika. Don’t hesitate to give it a quick taste; it should be savory with a hint of heat if you used hot sauce.

Once the cheese has melted beautifully, fold in the drained macaroni. Stir to coat the pasta evenly with the sauce. This step is pure magic as all the flavors meld together in harmonious delight.

Get ready to serve! Ladle generous scoops into bowls and enjoy this creamy goodness immediately. If you're feeling adventurous, top with extra cheese or breadcrumbs for added texture.