Ingredients (about 4–6 servings)

• 2 cups dry elbow macaroni (about 8 oz)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 2 cups shredded cheese (cheddar is standard; mix with Colby/Monterey Jack if you want)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika (optional, for color)
• 1/2 cup breadcrumbs (optional, for topping)
• 1 tbsp melted butter (optional, for topping)

Directions

1. Cook the pasta: Boil macaroni in salted water according to package directions until just al dente. Drain and set aside.
2. Make the roux: In a large pot, melt 3 tbsp butter over medium heat. Stir in flour and cook 1–2 minutes, stirring constantly, until it looks like a smooth paste (no raw flour showing).
3. Add the milk: Slowly whisk in the milk, a little at a time, until smooth. Cook, whisking often, until the sauce thickens slightly (about 5–7 minutes).
4. Add the cheese: Turn heat to low. Stir in shredded cheese, salt, pepper, garlic powder, and paprika until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning.
5. Combine: Add the cooked macaroni to the cheese sauce and stir until everything is well coated. At this point you can eat it as stovetop mac and cheese.
6. Bake (optional but worth it):
   • Preheat oven to 350°F.
   • Pour mac and cheese into a greased baking dish.
   • If using, mix breadcrumbs with 1 tbsp melted butter and sprinkle evenly over the top.
   • Bake for 20–25 minutes, until the top is lightly golden and the edges are bubbling.

Let it cool a few minutes before serving so nobody burns the roof of their mouth pretending they have patience.