Cook the pasta in a large pot of salted boiling water until al dente, about 6-8 minutes. Drain and set aside.

In a medium saucepan, melt 4 tablespoons of butter, then whisk in the flour and cook for 2-3 minutes until golden.

Gradually whisk in the warm milk until the mixture thickens and coats the back of a spoon, about 4-5 minutes.

Reduce heat and add the white cheddar, stirring until melted and smooth.

Combine the cooked pasta with the cheese sauce until well coated.

Season with salt, pepper, garlic powder, and paprika to taste.

For a baked version, transfer to a greased dish, top with extra cheese or breadcrumbs, bake at 350°F for 20-25 minutes.