Start by bringing a large pot of salted water to a rolling boil. Once the water is ready, add in your elbow macaroni. Cook it according to the package instructions until it’s al dente. This will give you that perfect bite. Remember to stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside.

Now, let’s turn the heat to medium-low. In the same pot, melt the unsalted butter. Once melted, whisk in the all-purpose flour. This will create a roux—a staple in classic sauces. Don’t forget to keep whisking until you achieve a light golden color, about one to two minutes. This step is crucial as it helps thicken the sauce later.

Next, slowly pour in the whole milk while continuing to whisk. Increase the heat slightly, and your sauce will start to bubble. As it thickens, add in the salt and garlic powder (if you’re using it). Trust me; this will be a game-changer for flavor.

Once the mixture has thickened, remove it from the heat. Stir in the sour cream and Dijon mustard until combined. Both of these ingredients will elevate your mac and cheese, giving it a divine creaminess and subtle tang.

Now for the best part—add in those two cups of shredded sharp cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth. Make sure no clumps of cheese remain. Taste it and adjust the seasoning if necessary.

Finally, add the drained macaroni back into the pot. Mix everything until the pasta is evenly coated with the cheese sauce. You are ready to serve!