Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package instructions (al dente). Drain the pasta and set aside.
  2. In a large saucepan over medium heat, melt the butter until it bubbles. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture smells slightly nutty and looks like a pale gold paste.
  3. Slowly pour in the milk while whisking vigorously to eliminate any lumps. Continue simmering for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Turn the heat to low. Stir in the garlic powder, smoked paprika, salt, and pepper.
  5. Gradually add the shredded cheese one handful at a time, stirring until completely melted and smooth.
  6. Fold in the cooked macaroni, stirring gently until every noodle is enveloped in the sauce. Remove from heat immediately to prevent the cheese from breaking.