Smoked Paprika Macaroni and Cheese

Smoked paprika is my new obsession. I have always heard about how good it is, but have never been able to find it in the grocery store. My husband found some in TJ Maxx, go figure. It is SO good, and a little goes a long, long way. It's this slightly sweet, very smoky, not spicy but chili flavor. Yum. I have been using it recently when seasoning meat for enchiladas, taco salads, etc. Today, I decided to make mac'n'cheese with it. Even my 2-year old approved! Seriously, it makes regular paprika seem like cardboard seasoning. 

Smoked Paprika Macaroni and Cheese

12 oz. penne pasta (or elbow or rotini, or whatever you like)

1 T butter

1 T white whole wheat flour (you can use all purpose)

1/2 tsp smoked paprika (you could even use less)

salt and pepper to taste

3/4 - 1 cup milk, depending on consistency

4 oz. shredded cheddar cheese (although had I any smoked gouda, wow that would have been good)

Make pasta according to package directions and set aside (by the way, if you need a mac'n' cheese short cut, Ronzoni has these awesome new "pasta portions" where the noodles cook in 3 MINUTES. Shout out to my sister, who works for that pasta company for an awesome time saving product! Go packaging science).

Heat a medium saucepan over medium heat and melt the butter. Whisk in the flour until smooth, add the paprika and salt and pepper and continue to whisk for about 30 seconds. Slowly add the milk, whisking continuously until a thick sauce forms. You may not need the entire cup of milk. Add the shredded cheese and stir just until the cheese melt. Toss with cooked pasta and serve.