Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

Boil a large pot of salted water and cook the elbow macaroni for 2 minutes less than the package suggests for al dente.

Grate your cheddar cheese, reserving 1 cup for the topping later.

Drain the macaroni, then melt the butter in the same pot over medium heat.

Sprinkle in the flour and stir until it turns golden, which usually takes about 1 minute.

Gradually whisk in the milk and bring it to a boil. Once boiling, reduce the heat and cook for about 5-7 minutes until thickened.

Remove from the heat and stir in the melted cheese, salt, and pepper until everything is well-combined and gooey.

Add the cooked macaroni to the cheese mixture, mixing to combine thoroughly.

Layer half of the mixture in the greased baking dish, sprinkle with half of the reserved cheese, and repeat the layers.

If desired, sprinkle paprika on top for an extra touch of flavor and color.

Bake for about 10 minutes until bubbling and golden.