I could play this on loop forever and not get tired of it. It's just so tasty!

Servings: 6

16 oz elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika

Cook the macaroni according to the package instructions, then drain and set aside.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste.

Gradually whisk in the milk and cream, stirring until the mixture thickens slightly.

Stir in the salt, pepper, and smoked paprika.

Lower the heat and add the cheese, one handful at a time, stirring until the cheese is completely melted and the sauce is smooth.

Combine the cooked macaroni with the cheese sauce, stirring until the pasta is thoroughly coated.

Serve the macaroni and cheese hot, garnished with a sprinkle of additional paprika if desired.