Ingredients:

  • 8 oz elbow macaroni
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk, warmed
  • 2 oz cream cheese, softened
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground black pepper
  • 0.25 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions (al dente). Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
  2. Melt the butter in a saucepan over medium heat until bubbling. Whisk in the flour and cook for 1-2 minutes until the mixture smells slightly nutty but remains pale.
  3. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Stir in the garlic powder, smoked paprika, and black pepper. Continue simmering for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Lower the heat to low and stir in the softened cream cheese until fully melted.
  5. Remove the pan from the heat entirely. Fold in the grated cheddar cheese one handful at a time, stirring gently until the sauce is glossy and smooth.
  6. Add the cooked macaroni and the reserved pasta water, folding everything together until every noodle is enveloped in a velvety coating.