Bring 2 cups of water to a boil in a medium pot. Add 1 teaspoon of salt and the macaroni. Cook for about 7 minutes until al dente.

Reduce heat to low, add 1 cup of milk and 1 cup of room-temperature ricotta cheese, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika directly into the pot.

Stir until smooth and creamy, gradually adding 1 cup of shredded cheddar cheese while continuously stirring until melted.

Taste and adjust seasoning with salt, ensuring the sauce coats the macaroni beautifully.

Serve immediately in individual bowls, savoring every comforting bite.