Start by boiling a large pot of salted water.

Once the water is boiling, add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the pasta in a colander and set aside.

In a large saucepan, melt the butter over medium heat.

Slowly whisk in the evaporated milk and bring to a gentle simmer.

Gradually stir in the shredded cheddar cheese until melted and smooth.

Add the drained macaroni to the cheese sauce, stirring well to coat.

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

Serve hot and enjoy.