Classic Stovetop Macaroni and Cheese

1.Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain and set aside.

2.In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant to create a roux.

3.Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

4.Reduce heat to low and stir in the salt, pepper, garlic powder, and paprika.

5.Add the shredded cheddar cheese one handful at a time, stirring until completely melted and smooth.

6.Return the cooked macaroni to the pot and toss until every noodle is thoroughly coated in the creamy cheese sauce. Serve immediately while hot.