Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. In a saucepan over medium heat, melt the butter until bubbling. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a pale gold.
  3. Slowly pour in the room-temperature milk, whisking constantly to eliminate lumps, until the sauce thickens enough to coat the back of a spoon.
  4. Turn off the heat. Stir in the garlic powder, smoked paprika, cayenne, salt, and black pepper.
  5. Fold in the grated sharp cheddar cheese one handful at a time, stirring gently until the sauce is smooth. Fold in the cooked macaroni until fully submerged.