Ingredients:

  • 12 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 cups full-fat milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • ¼ tsp paprika (optional)

Instructions:

  1. Boil a large pot of salted water.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Drain the pasta and set aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Add minced garlic and sauté until fragrant (about 1 minute).
  6. Slowly whisk in the milk, increasing heat to medium-high until warmed.
  7. Stir in the cheddar and Parmesan cheese, stirring until melted and smooth.
  8. Season with salt, pepper, and paprika (if using).
  9. Add the cooked pasta to the sauce and stir until well-coated and heated through (about 2 minutes).
  10. Transfer to plates or bowls and optionally garnish with additional cheese or fresh herbs before serving.