Cook the elbow macaroni according to the package instructions. Drain and set aside.

In a saucepan over medium heat, melt the wholesome butter. Add the aromatic garlic powder and onion powder, stirring until fragrant.

Sprinkle in the all-purpose flour, stirring continuously to form a roux. Allow it to cook for a couple of minutes until it turns a light golden color.

Gradually pour in the creamy whole milk, stirring constantly to avoid lumps. Continue to cook until the mixture thickens.

Add the shredded sharp cheddar cheese to the sauce, stirring until it melts into a smooth, velvety consistency.

Season the cheese sauce with sea salt, bold black pepper, dry mustard, and smoky paprika. Adjust the seasoning to your taste.

Add the cooked elbow macaroni to the cheese sauce, ensuring all the pasta is well-coated.

In a separate bowl, combine panko bread crumbs with grated Parmesan cheese. Sprinkle this mixture over the macaroni and cheese for a crispy topping.

Transfer the mac and cheese to a baking dish and bake in a preheated oven at 350°F (175°C) until the top is golden brown and the edges are bubbling.

Allow the mac and cheese to cool slightly before serving. Enjoy the rich, creamy goodness of Andy Reid's signature mac and cheese!