The useful part
How to make it
- 1
Boil the macaroni in salted water until just tender, then drain it and reserve 1/2 cup of the cooking water.
- 2
Melt the butter in a saucepan, whisk in the flour and paprika, and cook for 1 minute.
- 3
Whisk in the milk and simmer until the sauce coats a spoon, then stir in the cheddar until smooth.
- 4
Fold in the macaroni, loosening the sauce with cooking water as needed, and serve warm.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
cheese
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.