Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Boil salted water in a large pot and cook the elbow macaroni until al dente (about 7 minutes). Drain and set aside.

In a medium saucepan over medium heat, melt the butter. Stir in flour until smooth, then gradually whisk in the milk until thickened (about 5 minutes).

Add shredded cheddar cheese to the sauce, stirring until melted. Season with garlic powder, salt, and pepper.

Combine the cooked pasta with the cheese sauce until well coated. Transfer to the baking dish and sprinkle panko breadcrumbs on top.

Bake for 25-30 minutes or until golden brown and bubbly. Serve immediately.