Create the Roux In a separate small saucepan over medium heat, melt the tablespoon of butter until it begins to foam. Whisk in the flour and cook for about one minute, stirring constantly. This step is crucial because it toasts the flour, removing the raw taste and creating a thick, stable base for your creamy sauce.

Whisk in the Milk Gradually pour the milk into your butter and flour mixture while whisking vigorously to prevent any lumps from forming. Continue to cook the mixture over medium-low heat until it begins to thicken and coat the back of a spoon. You want a smooth, glossy consistency before you even think about adding the cheese.

Incorporate the Cheese Lower the heat to the minimum setting and add your shredded cheddar cheese in small handfuls. Stir gently until the cheese is completely melted and the sauce looks like liquid gold. This is the moment to stir in your garlic powder, paprika, salt, and pepper to customize the seasoning to your liking.

The Final Mix Once your sauce is perfectly creamy, add the drained macaroni directly into the saucepan. Fold the pasta gently into the sauce until every single tube is thoroughly coated in the cheesy goodness. Let it sit for just thirty seconds to allow the sauce to settle into the nooks and crannies of the pasta before serving.