- For pasta water Salt
- 1 lb Elbow macaroni
- 1 tbsp Butter
- 1 Yellow onion, finely diced
- 1 tbsp Paprika , sweet
- ½ tsp Cayenne pepper
- ⅓ cup All-purpose flour
- 6 cups Whole milk
- 4 cups Cheddar cheese, grated
- To taste Salt
- 1 cup Cheddar cheese, grated
- Preheat oven to 175°C / 350°F and butter a large baking dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until just before al dente. Drain water and return pasta to pot.
- In a large saucepan over medium heat, melt butter. Add yellow onion to pan, stirring occasionally, until onion is softened, about 5 minutes.
- Add paprika and cayenne and cook, stirring until fragrant, about 3 minutes.
- Stir in all-purpose flour until blended, about 2 minutes. Gradually whisk in milk until the sauce is smooth and bring to a boil over high heat, whisking until thickened. Reduce heat to low and simmer for about 30 minutes, whisking frequently.
- Stir cheddar cheese into sauce. Season with salt. Add sauce to pasta and mix well. Spread macaroni and cheese into the prepared baking dish and scatter additional cheddar cheese on top. Bake until cheese is golden and bubbling, about 25 minutes.
- Remove from oven and let stand for 10 minutes before serving.
- To build more flavor, you can use one of, or a blend of one of the following cheeses: Gruyere, mozzarella, gouda, swiss, monterey jack
- Additionally, you can add crispy, crumbled bacon to the topping or inside the mac and cheese
- This dish can be made in advance, unbaked. Cover tightly and refrigerate 1 to 2 days ahead