- 4 cups milk
- 16 ounces elbow macaroni or penne
- 4 tablespoons butter
- 4 tablespoons flour
- ½ teaspoon paprika
- salt and fresh ground pepper
- ¼ cup pasta water
- 4 cups shredded cheese, any combination of mozzarella, parmesan, cheddar, or asiago
Heat milk. In a large saucepan melt butter and add flour. Cook over medium heat to lightly brown roux. Add hot milk to roux, whisk on medium heat for about 5 minutes, or until thickened. Season with paprika, salt, and pepper.
Cook pasta in salted water until al dente. Reserve ¼ cup cooking water. Add pasta and ¼ cup cooking water to sauce. Stir in cheese.
Pour into 13" x 9" greased glass baking dish. Bake at 350° for 25-30 minutes, or until bubbly hot.