1. Cook the elbow macaroni until al dente, then drain and set aside.
2. In a saucepan, melt butter over medium heat.
3. Add flour and whisk continuously to create a roux.
4. Gradually pour in milk or half-and-half, whisking to avoid lumps.
5. Stir in seasonings like mustard powder, garlic powder, onion powder, paprika, and cayenne.
6. Add shredded cheeses such as sharp cheddar, gruyere, gouda, mozzarella, or parmesan, stirring until melted and smooth.
7. Combine the cheese sauce with the cooked pasta, mixing well.
8. Pour the mixture into a greased baking dish.
9. Sprinkle additional shredded cheese on top.
10. Optionally, add a breadcrumb or cracker topping for extra crunch.
11. Bake at 375°F for 20-30 minutes until bubbly and golden brown.
12. Let it cool slightly before serving.
13. Store leftovers in the refrigerator for 3-5 days.
14. Customize with add-ins like bacon, chicken, vegetables, or different cheeses if desired.
15. Enjoy your homemade baked mac and cheese!