INGREDIENTS
1 lb
elbow macaroni
salt (salt water for cooking pasta)
2 tbsp
unsalted butter
2 tbsp
all purpose flour
2 cups
2% milk
10 oz
extra sharp cheddar cheese (block, it melts smoother)
8 oz
Monterrey Jack cheese (block, it melts smoother)
3 oz
cream cheese
1/2 tsp
smoked paprika
salt
fresh cracked black pepper