Creating your delicious Baked or Stovetop Macaroni and Cheese can be easily achieved by following these straightforward steps:

Stovetop Method:

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain and set aside.
2. Make Roux: In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste.
3. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring constantly, until the mixture thickens.
4. Add Cheese: Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Add garlic powder, onion powder, paprika, salt, and pepper to taste.
5. Combine Pasta and Cheese: Fold the drained pasta into the cheese sauce until well coated.
6. Serve: Enjoy your stovetop mac and cheese warm, garnished with extra cheese or herbs if desired.

Baked Method:

1. Cook Pasta: Begin by cooking the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
2. Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until golden.
3. Add Milk: Slowly add the milk, whisking constantly until the mixture thickens.
4. Incorporate Cheese: Remove from heat and stir in the cheddar cheese until melted. Season with garlic powder, onion powder, paprika, salt, and pepper.
5. Combine Pasta: In a large bowl, mix the cooked pasta with the cheese sauce until well combined.
6. Prepare for Baking: Transfer the mixture to a greased baking dish. Top with breadcrumbs and Parmesan cheese if desired.
7. Bake: Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until golden and bubbling.
8. Serve: Allow it to cool slightly before serving warm.