The Best Mac and Cheese

Homemade mac and cheese is really tasty, if you have the right recipe. This is a creamy, rich, and cheesy mac and cheese, that will knock your block off. Sharp cheddar cheese makes this mac and cheese wonderful. My favorite part is the smoked paprika, so don't omit! If you like the smoked paprika feel free to add a pinch more on the top of the mac and cheese before baking. Serves about 6  1/2 cup sizes.
Ingredients:
8 oz (1/2 lb or about 1 3/4 cups) macaroni or other medium sized tubular pasta
3 Tablespoons butter
1/4 Cup flour
1/2 teaspoon salt
 1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 1/2 Cups of either 2% milk, 1%, or whole milk.
3 Cups grated sharp cheddar cheese

1. Boil the pasta according to the package directions. Drain and stir in either some butter or oil to avoid the pasta from sticking. Save that pot to make your sauce.
2. Preheat oven to 375 degrees Faranheight. 
3. Over medium heat, melt the butter. Add the flour, salt, dry mustard, pepper, and smoked paprika. Stir constantly over medium heat for three minutes. Stir in the milk. Keeping on medium heat, whisk constantly until thicken, about 10-15 minutes.
4. Remove from heat and stir in 2 Cups of the cheese, until melted. Add the noodles to the sauce and stir, until covered. Add half the noddles to a 2 quart casserole dish, sprinkle half of the cheese, add the rest of the noddles, then sprinkle the rest of the cheese on top.
5. Bake for about 25-30 minutes (30-40 if from refrigerator), or until it gets a light brown color on top.

Who could resist this?