Stove-Top Macaroni & Cheese

It's taken me quite a while to first find a good mac and cheese recipe then another several times cooking it to perfect it.  Do not be disheartened if your first attempt at this all-natural cheese sauce tastes a bit strong of flour.  Just try it again until you cook it just long enough.  To keep this sauce natural, I shred my own cheese (as pre-shredded cheese includes a non-caking agent).  However, you can use whatever your time commitments allow.

7 ounces elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1 pinch pepper
1 cup milk
1 cup shredded cheese (Cheddar is traditional, but I mix it up according to what I need to use up)
Dash of paprika

SERVES 4

1. Cook macaroni according to package directions.
2. Meanwhile, in a small saucepan, melt butter over medium heat.  Stir in flour, salt and pepper; cook until bubbly.  Gradually add milk; cook and stir until thickened (very important to properly mix in the flour).  Stir in cheese until melted.
3. Drain macaroni; add to cheese sauce and stir to coat.  Sprinkle with paprika, if desired.
4. Enjoy!