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To a very large pot or Dutch oven, cook the pasta according to package directions, drain; set aside.
To the same pot, add the butter and heat over medium heat to melt.
After the butter has melted, add the flour, mustard, onion powder, garlic powder, pepper, optional cayenne (does not make it spicy at all, solely for depth of flavor), and whisk constantly until smooth. Note - this is a very important step and if your butter-flour mixture (roux) is not okay or is not smooth, your mac and cheese will not have the right texture or consistency.
Slowly add the milk, whisking constantly.
Add the cheese and whisk constantly until it's melted and the mixture is perfectly smooth.
Add the cooked pasta, stir to coat and combine, and serve immediately.