In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.

Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 3-5 minutes.

Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is creamy and smooth.

Add a few drops of food coloring to your cheese sauce and stir until the color is even.

Toss the cooked macaroni into the cheese sauce, stirring to coat every piece.

Pour the mixture into a greased baking dish, and sprinkle crushed crackers or breadcrumbs on top.

Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until golden brown and bubbly.

Let it cool for a few minutes, then serve and enjoy!