Ingredients 

• 1 lb elbow macaroni
• 4 Tbsp unsalted butter
• 4 Tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 3½ cups freshly grated Rokeyroad Creamery Cheddar Cheese
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp garlic powder

Optional Topping

• ¾ cup panko breadcrumbs
• 2 Tbsp melted butter
• ¼ cup grated Rokeyroad Creamery Cheddar

INstructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
2. Make the roux
   In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, until lightly golden and smooth.
3. Build the sauce
   Slowly whisk in the warm milk and cream. Cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon (3–5 minutes).
4. Add the cheese
   Reduce heat to low. Stir in the grated Rokeyroad Creamery Cheddar a handful at a time until fully melted and smooth. Season with salt, pepper, paprika, and garlic powder.
5. Combine
   Fold the cooked pasta into the cheese sauce until evenly coated.
6. Bake (optional but recommended)
   Preheat oven to 375°F (190°C). Transfer mac and cheese to a buttered baking dish. Mix breadcrumbs with melted butter and cheese, then sprinkle evenly on top. Bake for 20–25 minutes, until bubbly and golden.
7. Serve
   Let rest for 5 minutes before serving.