Prepare the noodles according to package directions or until al dente in salted water.

Once cooked, drain into a colander and rinse under cold water immediately to stop the noodles from continuing to cook. Set them aside.

In a medium saucepan, add the butter and melt over medium heat. Once it is melted and bubbling, add the flour and spices. Stir to combine, and continue stirring while cooking the mixture, reducing the heat if necessary to prevent burning.

Once the mixture has cooked for a few minutes, slowly add in the milk, a 1/4 cup at a time, whisking or stirring to combine each time before adding additional milk. If the temperature of the mixture changes too rapidly or does not match the milk, it will not combine into a smooth sauce.

Continue to add all the milk slowly, then add in the salt and pepper. Allow the mixture to cook for about 5 minutes until it thickens, and dragging a spoon along the bottom will leave a long streak that is slow to fill in. Now you can add in 2/3 of your shredded cheese.

Continue stirring over medium to medium-low heat to melt the cheese. Once it is incorporated, turn off the heat.

In your medium heat safe dish, mix in the noodles and sauce. Stir well to combine, then top with the remaining cheese and sprinkle lightly with additional paprika.

Bake for 20 – 25 minutes until the cheese is melted and the noodles are just beginning to crisp up on top.

Serve hot as a main for 4 or as a side dish for 6.