1. Heat a medium pot of salted water to boil. While the water boils, shred your cheese. Once boiling, pour in the elbow noodles and cook for 8 minutes.

2. While the pasta boils, in a medium pan over medium heat add the butter and melt. Once melted, add the flour and whisk until its absorbed all the butter and you’ve made a roux, pour in the whole milk or half&half and whisk to blend the roux into half&half or whole milk. Cook for about 1 minute to allow the sauce to thicken slightly. Then, 1/2 cup at a time add the shredded Cheddar and whisk until it’s melted and combined. Once it’s melted, continuing adding the cheese until you’ve added the full 1cup and 1/2. Season with the salt, pepper, and garlic powder. If the sauce gets to thick, add some of the reserved pasta water.

3. Once the pasta is done, strain it and add to the cheese sauce. Add 1 cup at a time and stir until you’ve got your desired consistency! I like doing it this way so you don’t add too much pasta and not have enough sauce to cover the noodles.

4. To serve, top with extra shredded cheese or any sauces you like!