Mac and Cheese in 20 Minutes: Creamy

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package directions. Drain in a colander and set aside without rinsing.
2. In a medium saucepan over medium heat, melt the butter until it bubbles. Whisk in the flour and cook for 1–2 minutes until the mixture is pale gold and smells nutty.
3. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer over medium heat, whisking frequently, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
4. Stir the garlic powder, smoked paprika, pepper, and salt into the thickened sauce.
5. Remove the pan from the heat entirely. Gradually fold in the grated cheddar cheese, one handful at a time, stirring until completely melted and glossy.
6. Fold the cooked macaroni into the cheese sauce until every noodle is evenly coated.