Cook your elbow macaroni according to package directions.
In a pan heated to medium on the stovetop, add the butter and flour and whisk together. Whisk on medium heat until the flour and butter form a roux and the flour starts to brown slightly.
Next begin to slowly pour the milk into the pan, whisking constantly to avoid forming lunps.
Reduce heat to low, cooking until mixture is heated thoroughly. Remove the pan from the heat and stir in 2 cups of the grated cheese and your paprika.
Stir cooked macaroni into the cheese sauce and garnish with extra grated cheese and salt and pepper if desired.
Notes
Store in an airtight container for several days. Reheat.
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