Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup reserved pasta water
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt

Instructions:

  1. Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil.
  2. Add the elbow macaroni and cook for 1-2 minutes less than the package instructions to ensure it is al dente.
  3. Before draining, reserve 1/2 cup of the cloudy pasta water using a measuring cup.
  4. Drain the pasta in a colander and set aside.
  5. In the same pot, melt 4 tbsp unsalted butter over medium heat until bubbling.
  6. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly until fragrant but pale.
  7. Slowly pour in 2 cups whole milk, whisking vigorously over medium heat until the sauce thickens and becomes velvety.
  8. Stir in garlic powder, smoked paprika, black pepper, and 1/4 tsp salt.
  9. Turn off the heat to prevent the cheese from breaking.
  10. Stir in the freshly grated sharp cheddar cheese and reserved pasta water until the sauce is smooth and glossy, then fold in the cooked macaroni.