Classic One Pot Mac & Cheese

This is my mom’s holy grail macaroni recipe that honestly is so simple it should not be allowed to taste this good. It is a very classically cheesy and buttery mac and cheese, not that fancy kind with a roux and breadcrumbs and eggs etc etc etc. Just plain ole noodles and cheese, JUST HOW I LIKE IT! This is the perfect Thanksgiving mac and cheese.

what you need:

• 16 oz pasta, your choice I use cavatappi but shells and elbows are also great!
• 10 oz classic velveeta, cubed
• 8 oz sharp cheddar cheese, grated
• 1 stick unsalted butter, softened
• 1/4 cup whole milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon smoked paprika

what you need to do:

• Bring a large pot of salted water to a boil and cook pasta as instructed on the package.
• Drain noodles and return them to the same pot. Place pot back on low heat and add in butter and mix until completely melted.
• Add in ALL off the cheese and continue to stir over the low heat.
• Add in the milk, paprika, salt, and pepper, and stir and stir and stir until all the cheese has melted. Taste a noodle or two and adjust salt and pepper as desired.
• Remove from heat, give another big stir, and you can serve directly from this pot or pour into a proper serving dish!