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Fill a large 4 to 6-quart saucepan or pot with water and bring to a boil.
Add in 1 pound elbow macaroni and cook to al dente, according to the package directions. Drain well.
Meanwhile, in another large 4 to 6-quart saucepan or pot, melt ½ cup salted butter over medium heat.
Once the butter is completely melted, whisk in ½ cup all-purpose flour, 1 ½ teaspoons onion powder, 1 ½ teaspoons ground mustard, 1 teaspoon salt, and ½ teaspoon white pepper. Cook for 2 minutes.
Slowly pour in 3 cups milk and whisk until smooth. Cook over medium-high heat, stirring constantly, for 3 to 5 minutes until the sauce starts to thicken.
Turn off the heat and whisk in 8 ounces shredded cheddar cheese until melted.
Pour cooked, drained pasta into the cheese sauce and stir well to combine. Serve hot.