Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground mustard
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Boil the macaroni in a large pot of salted water for 1–2 minutes less than the package instructions to achieve a firm 'al dente' texture. Note: This ensures the pasta doesn't turn to mush when it hits the hot sauce.
  2. Drain the noodles and set them aside without rinsing. Note: The starch on the outside of the pasta helps the sauce stick better.
  3. In a medium heavy bottomed saucepan, melt the butter over medium heat until it starts to sizzle and foam.
  4. Whisk in the flour and cook for 1–2 minutes until the mixture is pale gold and smells slightly nutty.
  5. Slowly drizzle in the room temperature milk, a quarter cup at a time, whisking constantly to prevent lumps.
  6. Simmer gently for 2 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Turn the heat to low to prevent the cheese from seizing.
  8. Incorporate the grated cheese in three batches, whisking until completely melted after each addition.
  9. Stir in the smoked paprika, ground mustard, salt, and pepper until the sauce is glossy and vibrant.
  10. Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated. Serve immediately.