Ingredients

1 pound elbow noodles (cooked aldente)

1 stick (8oz.) butter
1 1/2 lb. grated cheddar cheese
1/2 lb. grated american cheese
1/4 cup, plus 2 TBS. flour
5 cups whole milk
1 tsp. paprika
1/2 tsp. pepper
1 tsp. salt
1 tsp. mustard powder

Instructions

Heat oven to 350º
Boil 1 lb. elbow macaroni. (drain and set aside)

In heavy/deepish pan (I used a small dutch oven), melt 1 stick of butter.
Whisk in 1/4 cup plus 2 TBS. flour until smooth.
Slowly add 5 cups whole milk and cook on medium heat until mixture starts to thicken.
Add grated cheeses leaving approximately 1/2 cup for the top. Whisk untill well blended and creamy.
Stir in spices, then gradually mix in drained noodles.
Sprinkle remaining cheese over top and bake in preheated oven for 10 minutes.
Turn on broiler and boil for about two minutes or until the top looks a little crispy.

NOTE: I halved this recipe and it was plenty for the two of us. We even had a couple days of leftovers.