Ingredients

The following ingredients have 4 Servings
  • 1 lb elbow macaroni
  • salt (salt water for cooking pasta)
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 2 cups 2% milk
  • 10 oz extra sharp cheddar cheese (block, it melts smoother)
  • 8 oz Monterrey Jack cheese (block, it melts smoother)
  • 3 oz cream cheese
  • 1/2 tsp smoked paprika
  • salt
  • fresh cracked black pepper

Instruction

  • Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
  • While pasta is cooking, grate cheese and prepare the cheese sauce. 
  • Melt butter in a large pot over medium heat. 
  • Whisk in flour and once it's combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated. 
  • Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
  • Add cheeses a handful at a time while slowly stirring. 
  • Season with paprika, salt, and pepper. 
  • Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.