1-First Steps: Mise en Place and Pasta: Start by boiling a large pot of salted water for the pasta. Add 12 oz elbow macaroni and cook until al dente, about 8 10 minutes, stirring occasionally. Reserve 1 cup of pasta water before draining to help with the sauce later.

2-Making the Roux: While the pasta cooks, melt 3 tbsp unsalted butter in a medium saucepan. Whisk in 3 tbsp all-purpose flour and cook for 1 2 minutes to remove the raw taste.

3-Building the Béchamel: Gradually add 2 cups whole milk to the roux, whisking continuously until it simmers and thickens, around 3 5 minutes. If needed, use reserved pasta water to adjust consistency for a smooth sauce.

4-Seasoning and Melting Cheeses: Lower the heat and stir in 3 cups grated sharp cheddar and 1 cup processed melting cheese until fully melted. Add seasonings like 1 tsp smoked paprika, ½ tsp mustard powder, salt, and pepper. For a vegan version, use plant-based cheese and cashew cream.

5-Combining and Finishing: Mix the drained pasta with the sauce, stirring to coat evenly. For added texture, consider an optional bake with breadcrumbs. Add proteins or mix-ins as desired, then let it rest before serving.