Begin by cooking the elbow macaroni according to the instructions on the package. Make sure to cook it al dente, as it will continue to cook when we bake the mac and cheese later on. Drain the cooked macaroni and set it aside.

In a large saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and whisk it continuously for about two minutes until it forms a smooth paste. This paste will serve as the base for our cheese sauce.

Gradually pour in the milk while whisking continuously to prevent any lumps from forming. Once the milk is fully incorporated, add the shredded cheddar cheese and stir until it melts and combines with the sauce. The cheese sauce should become thick and creamy.

Add the sour cream, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper to the cheese sauce. Stir well until all the ingredients are evenly incorporated, creating a flavorful mixture.

Add the cooked macaroni to the cheese sauce and gently fold them together until the macaroni is completely coated with the sauce. Ensure that every noodle is well-covered for maximum flavor.

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish, spreading it out evenly. For an extra layer of deliciousness, sprinkle some additional shredded cheddar cheese on top.

Bake the mac and cheese in the preheated oven for approximately 25 minutes or until the top turns golden brown and the edges start to bubble.

Once baked, remove the mac and cheese from the oven and let it cool for a few minutes. Serve it hot and savor every creamy and cheesy bite. This dish pairs perfectly with a fresh salad or as a side to your favorite main course.