Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Drain and set aside. Remember to reserve a bit of pasta water; it can help adjust the sauce later if needed.

In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour. Stir continuously for about 2 minutes. This step is key to ensuring your roux doesn't burn. You want it to be bubbly and slightly golden.

Gradually add the heavy cream and whole milk to the roux, whisking constantly. Continue to cook over medium heat until the mixture begins to thicken, about 5-7 minutes. Don’t rush this step. It’s all about slow cooking for that smooth texture.

Once the sauce is thickened, remove it from heat. Stir in the shredded cheddar cheese until fully melted and smooth. This is where the magic happens—watch as the sauce transforms into a creamy lover's dream!

Add the salt, pepper, mustard powder, hot sauce, garlic powder, and smoked paprika. Stir until well combined. Taste and adjust seasonings as desired. The goal is to create a flavorful foundation that complements the cheese.

Fold the cooked pasta into the cheese sauce, making sure each shell is generously coated. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.

Serve warm and enjoy immediately! If storing for later, allow it to cool down before transferring to an airtight container. It can last in the fridge for 3-5 days.