Boil the macaroni in well-salted water for 1 minute less than the packet time (about 7 minutes). Reserve 60ml (¼ cup) of pasta water, then drain.

Melt the 2 tbsp butter in a large saucepan over medium heat. Add the 2 tbsp flour and stir for 90 seconds until the raw flour smell is gone.

Whisk in the 160ml (⅔ cup) whole milk and 160ml (⅔ cup) evaporated milk in a slow stream. Stir over medium heat for 3 to 4 minutes until the sauce thickens and coats a spoon.

Reduce heat to low. Stir in the mustard, onion powder, garlic powder, salt, and white pepper. Add the 60g (½ cup) diced processed cheese and stir until melted, then add the 200g (2 cups) grated cheddar in handfuls, stirring between each addition until smooth.

Add the drained macaroni and stir over low heat for 1 to 2 minutes. Spoon into a warm serving bowl and finish with a dusting of white pepper or paprika.