Ingredients:

  • 8 oz (225g) elbow macaroni
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) whole milk, room temperature
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ¼ tsp (1g) smoked paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the 225g macaroni and cook for 1–2 minutes less than the package directions. Note: This prevents the pasta from becoming mushy in the sauce.
  2. Drain the pasta in a colander and set it aside.
  3. Place a medium saucepan over medium heat and melt 42g butter until it bubbles.
  4. Whisk in 25g flour and cook for 60 seconds until it smells slightly nutty.
  5. Slowly pour in 480ml room temperature milk while whisking constantly. Simmer and whisk until the sauce thickens enough to coat the back of a spoon.
  6. Turn the heat to low. Stir in 3g salt, 1g pepper, and 1g smoked paprika.
  7. Gradually fold in 225g grated cheddar cheese, stirring gently until the sauce is a smooth liquid.
  8. Fold in the cooked macaroni and stir until the noodles are fully enveloped.