Mac'n Cheese

INGREDIENTS 1 lb (454 g) elbow macaroni 2 Tbsp butter 1/4 tsp paprika 1/4 tsp salt (optional) 8 oz (226 g) softened cream cheese 12 oz (354.88 mL) half cream and half whole milk (or 12 oz can of evaporated milk) 8 oz (226 g) shredded sharp cheddar cheese **if baking, use a 9x13 baking dish **bake @ 450ºF for 10 minutes or until golden brown and bubbly on top - In a preheated saucepot on medium-low heat add butter, paprika, and heat for 30 seconds - Now add softened cream cheese, whisk until completely melted and creamy - Then add half and half (or evaporated milk) combine well - Add shredded cheddar cheese, stir and combine until cheese sauce is smooth and creamy - Remove from heat or turn heat to the lowest setting until ready to use - In a pot of 2 1/2 to 3 quarts of boiling water add 2 Tbsp salt, mix and add elbow macaroni - Stir and bring water back up to the rolling boil then cook for 10 minutes - Drain water from elbow macaroni - Now combine elbow macaroni into the cheese sauce