Start boiling water: Bring a large pot of salted water to a boil. Cook the noodles to al dente according to the package directions. Before draining, remember to save 1/2 cup of the pasta water.

Make the roux: In a saucepan, melt butter over medium-high heat. Add flour and whisk until smooth. Cook for 1 minute, stirring non-stop.

Thicken with stock: Gradually pour in chicken stock, whisking to prevent lumps. Simmer for about 5 minutes until slightly thickened.

Add creaminess: Mix in the cream cheese, garlic powder, paprika, and salt until the cream cheese is completely melted.

Melt in the cheese: Gradually add cheddar cheese, stirring well after each addition until fully melted and smooth.

Combine pasta and cheese sauce: Remove from heat and blend in the cooked noodles. If needed, loosen with reserved pasta water. Adjust salt to taste.

Serve it up: Dish out the mac and cheese immediately while it's hot and gooey.