• Cook pasta according to package directions in a large pot with well salted water.

Make Creamy White Cheddar Cheese Sauce

• In a Dutch oven, melt butter over medium heat. When melted, whisk in flour and cook for about a minute, whisking constantly to cook out the raw flour taste.
• Begin splashing in the cold milk or heavy cream, small amounts at a time, whisking well. It will seize up, don't panic. Continue pouring milk in small amounts, constantly whisking to ensure smoothness, until the mixture is no longer a paste-like consistency but more like a soupy liquid.
• Turn the heat to medium-low, whisking occasionally and getting into the corners to ensure nothing sticks to the bottom or the corners and burns, until the bechamel becomes thick and coats the back of a wooden spoon, about 5-8 minutes. Remove from heat and whisk in mustard powder, garlic powder, and hot sauce.
• Stir in the sharp white cheddar and American cheeses, a small handful at a time, whisking in well until the cheese melts completely before adding the next addition. Continue until all the cheese is incorporated. Season with kosher salt and black pepper to taste.
• 
  Serve
• Drain the pasta when ready and add it into the Dutch oven; stir to coat each piece of pasta well with cheese sauce. Serve immediately.