Boil the Macaroni: Cook the dry macaroni according to the package instructions until al dente. Drain and set aside.
2. Prepare the Cheese Sauce

Melt the Butter: In a large saucepan or skillet, melt 1/4 cup of butter over medium heat.
Make a Roux: Once the butter is melted, add 1/4 cup of flour. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This mixture is known as a roux and will help thicken the cheese sauce.
Add Milk and Cream: Gradually whisk in 1 1/2 cups of milk and 1 cup of light cream. Continue to whisk until the mixture is smooth and starts to thicken.
Season the Sauce: Stir in 1/2 teaspoon of dry mustard powder, 1 teaspoon of onion powder, salt, and pepper to taste. If using, add the can of condensed cream of cheddar soup for extra creaminess and flavor. Mix well.
Add the Cheese: Gradually add 3 cups of the sharp cheddar cheese and 1/2 cup of Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth. Reserve 1 cup of cheddar cheese for topping later.
3. Combine Pasta and Sauce

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