1 box elbow macaroni
1 16oz block extra sharp cheddar, shredded (reserve about 3/4 cup of the shredded cheese for topping)
3-4 cups half and half
2 tbsp butter
2 tbsp flour
1 clove garlic
Paprika, cayenne, nutmeg
Salt and pepper
1. Boil the pasta in salted water. Cook about 30sec to a minute less than instructions, the pasta will finish cooking when baked.
2. Heat butter and garlic in pot over medium heat, after garlic cooks for about 30 seconds, add the flour and whisk constantly for about a minute to a minute and a half.
3. Add the half and half. Be sure to whisk often so it doesn't burn.
4. Add a dash of nutmeg, salt, and pepper.
5. Once the sauce is simmering(or close to it), add the cheese in parts and mix together.
6. Once cheese has melted and the sauce is heated back up, add the pasta and mix together.
7. Pour into a large backing dish. Top with reserved cheese. Sprinkle over the top the paprika, cayenne, pepper, and a little salt.
8. Bake in grill( or 350 degree oven) for 20-30 minute, or until it is bubbling. Let cool 5-10 minutes before serving.
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