Ingredients:

  • 8 oz elbow macaroni
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp Cheddar cheese, freshly grated
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions. Drain, but reserve ½ cup of the starchy pasta water.
  2. In the same pot over medium heat, melt the butter until it foams.
  3. Whisk in the flour and cook for 1 minute until it smells slightly nutty but remains pale.
  4. Slowly pour in the milk, whisking constantly to eliminate lumps. Continue simmering for 3–5 minutes until the sauce thickens to a 'coat-the-back-of-the-spoon' consistency.
  5. Stir in the garlic powder, paprika, salt, and pepper.
  6. Turn the heat to low. Add the grated Cheddar cheese in handfuls, stirring continuously until completely melted and glossy.
  7. Fold in the cooked pasta. If the sauce is too thick, whisk in a splash of the reserved pasta water until the texture is velvety and fluid.