Ingredients

• 2 cups elbow macaroni (or any pasta shape you prefer)
• 3 cups cheddar cheese (shredded, sharp or mild depending on your preference)
• 2 cups milk (whole milk for creaminess)
• 4 tablespoons butter (unsalted butter)
• 1 quarter cup all-purpose flour (for thickening the cheese sauce)
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 teaspoon paprika (optional, for a hint of smokiness)
• 1 cup bread crumbs (for topping, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. Step 3: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until golden.
4. Step 4: Gradually add the milk while whisking continuously to avoid lumps. Cook for about 5 minutes, or until the mixture thickens and bubbles.
5. Step 5: Reduce the heat to low and add the shredded cheddar cheese, salt, black pepper, and paprika. Stir until the cheese is completely melted and the sauce is smooth.
6. Step 6: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is fully coated.
7. Step 7: If using, pour the mac and cheese into a greased baking dish. Top with bread crumbs for a crunchy topping.
8. Step 8: Bake in the preheated oven for 15 minutes or until the top is golden and bubbly.