ingredients 6 servings
2 tablespoon butter 1 pound sharp cheddar cheese, shredded
2 cup milk 2 cup dry pasta
1.5 tablespoons flour 1/2 teaspoon of paprika
1/2 teaspoon pepper 1/2 teaspoon of salt
   








  1. arrange dry pasta in your 8x8" baking pan (or pan with similar square inches)
  2. melt butter in pot just under medium heat and stir in flour until well mixed (I like to tilt the pan so the butter is pooled which makes it easier to mix)
  3. stir in milk and increase heat to just over medium (microwave milk first to cook faster)
  4. after milk is warmed, stir in pinches of shredded cheese until all is added
  5. when cheese sauce is completely smooth add paprika, pepper, and salt to pot
  6. pour cheese sauce into pan with uncooked pasta
  7. bake for 30ish minutes at 375F or until creamy
  8. if oil from the cheese pools at the top, you may want to absorb it with paper towels or just tilt the pan to let it pour into the drain

Notes - The dry pasta will cook in the oven and absorb liquid from the cheese sauce, leaving a very strong cheese taste.  Feel free to use slightly less cheese if the flavor is too much for you.  If your cheese sauce clumps up while in the pan you may need slightly more butter.
Tillamook Sharp Cheddar has the best flavor...we tried variations of the same recipe for TWO YEARS until we discovered this.  Go out of your way to find it =)