1. In a medium sauce pot, melt the butter over medium heat. Once the butter is melted and foamy, add the flour. Using a wooden spoon, cook and mix until the flour turns an amber brown color (we’re making a roux!), 4–5 minutes.

2. Add the milk to the pot and gently stir to combine. Cook, stirring continuously to prevent the bottom of the pot from burning, until the milk mixture begins to thicken. Congrats, you just made a béchamel!

3. Add the onion powder, hot sauce, and shredded cheese to the pot. Cook, continuing to stir, until the cheese is completely melted and everything is combined. Season with salt and pepper to taste.

4. Add the cooked pasta and stir everything to combine, then sprinkle with the toasted breadcrumbs and serve hot.