Ingredients:

  • 1 lb elbow macaroni
  • 1 can (10.75 oz) condensed tomato soup
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 quarts water
  • Salt and black pepper to taste

Instructions:

  1. Bring 4 quarts of heavily salted water to a rolling boil in a large pot.
  2. Add the 1 lb of elbow macaroni and stir immediately to prevent sticking.
  3. Cook for about 7-8 minutes until the pasta has a firm bite but is not crunchy.
  4. Drain the pasta well, but do not rinse it; set it aside for just a moment.
  5. In the same pot (now empty), melt the 2 tbsp of unsalted butter over medium low heat.
  6. Whisk in the 10.75 oz can of condensed tomato soup and 1/2 cup of whole milk.
  7. Add the 1 tsp garlic powder and 1/2 tsp smoked paprika, plus a pinch of black pepper.
  8. Heat the mixture until it begins to simmer and steam lightly, whisking to keep it smooth.
  9. Reduce the heat to low and add the 2 cups of freshly grated sharp cheddar.
  10. Stir constantly with a spatula until the cheese has completely vanished into a smooth, red sauce.
  11. Fold the cooked macaroni back into the sauce.
  12. Toss gently for 1 minute until every noodle is glistening and coated.