Instructions:

Begin by boiling a large pot of salted water. Add the macaroni and cook it according to the package instructions, but reduce the cooking time by 2-4 minutes to guarantee the pasta is slightly undercooked. This will give you the perfect al dente texture, as it will continue cooking while baking.

Once done, drain the pasta and toss it with a knob of butter to prevent sticking. Set aside.

In a separate saucepan, prepare the cheese sauce. Melt the 100 g of salted butter over medium heat. Once melted, stir in an equal amount of flour to create a roux. Cook for about 1-2 minutes, stirring continuously until it turns a light golden color.

Gradually whisk in the 1 L of whole milk, making certain there are no lumps. Continue whisking until the mixture thickens slightly, about 5 minutes.

Remove the saucepan from heat and add the freshly grated cheese to the thickened milk mixture. Stir until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and paprika to taste.

Adjust the seasoning according to your preference for a little kick.

Preheat your oven to 190C/375F. In a greased 9"x13" baking dish, combine the cooked pasta with the cheese sauce, stirring well to coat all the pasta evenly.

If you like, top with extra grated cheese or breadcrumbs for a crunchy finish. Bake in the preheated oven for 20-40 minutes, or until the top is golden and bubbly.

If you prefer a crispy top, switch your oven to broil for the last 1-5 minutes, watching closely to avoid burning. Once finished, remove from the oven and let it cool for a few minutes before serving.