Enjoy a creamy and delicious mac and cheese without turning on the oven! This stovetop version is quick to make and perfect for a comforting meal any day of the week. Preparation Method: Cook the elbow macaroni according to package instructions in a large pot. Drain and set aside. In the same pot, melt the butter over medium heat. Add the milk, garlic powder, onion powder, salt, and pepper. Stir until combined and warm, but do not boil. Gradually stir in the shredded cheddar cheese until melted and smooth. Add the cooked macaroni to the cheese sauce and mix until well coated. If desired, sprinkle breadcrumbs on top and serve immediately.