Step 1

Cook pasta. Bring a large pot of water to a boil. Once the water is boiling, add the pasta and 1 teaspoon of salt. Cook the pasta per packet instructions until al dente. Drain the pasta. The noodles should be ready right around the time when the sauce is cooked, so you can put them directly in the sauce. Otherwise, put the pasta back into the pot.

Step 2

Bring milk to a boil. While the pasta is cooking, start on the cheese sauce. Pour the milk into a large, heavy-bottom pot or saucepan and bring to a boil over medium-high heat.

Step 3

Add cheese. Once the milk is bubbling and steaming, remove the saucepan from the stovetop and add the shredded cheddar and American cheese. Stir the cheese quickly until fully melted and the sauce is thick and luscious.

Step 4

Season. Mix in the ground black pepper, garlic powder, and paprika. Taste and adjust the salt as needed. Depending on how salty the cheddar is, I usually add 1/2 to 1 teaspoon of salt.

Step 5

Combine pasta and sauce. Add the cooked, drained pasta. Gently toss together to coat every noodle in cheese sauce.

Step 6

Serve. Enjoy your mac and cheese right away!