Boil salted water in a large pot, add elbow macaroni, and cook according to package instructions for 8-10 minutes until al dente. Drain and set aside.

In a medium saucepan, melt 4 tablespoons of butter over low heat. Sprinkle in ¼ cup of flour and whisk continuously for 2-3 minutes until thickened.

Gradually pour in 2 cups of whole milk, stirring for 5-7 minutes until the sauce thickens and coats the back of a spoon.

Mix in 1 tablespoon of yellow mustard, 1 teaspoon each of salt, pepper, paprika, garlic powder, and onion powder. Stir for 1-2 minutes.

Remove from heat and stir in 2 cups of shredded sharp cheddar cheese and ½ cup of grated Parmesan until melted.

Combine the drained macaroni with the cheese sauce, stirring until well coated.

Serve immediately while hot, garnished with extra cheese or breadcrumbs if desired.