Bring 4 cups of water to a rolling boil in a large pot. Add the elbow macaroni and cook until al dente, roughly 7-8 minutes.

Carefully drain the pasta using a colander and return it to the pot over low heat.

Add the whole milk and unsalted butter to the pasta. Stir gently until the butter is melted and the mixture is smooth.

Gradually sprinkle in the shredded sharp cheddar cheese while stirring continuously until melted.

Sprinkle garlic powder, salt, and pepper into the mixture. Stir well to ensure flavors are integrated.

For a crispy finish, preheat your oven to broil, transfer the mac and cheese to an oven-safe dish, and sprinkle panko breadcrumbs on top. Broil for about 5 minutes until golden brown.

Spoon generous portions into bowls or plates and enjoy!