3/4 lb (375 g) elbow macaroni

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) paprika

1/4 teaspoon (1 ml) dry mustard

1 pinch ground nutmeg

1 3/4 cups (430 ml) milk

1 1/2 cups (375 ml) grated sharp cheddar (about 150 g)

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.

In a large saucepan, melt the butter. Add the flour, paprika, mustard and nutmeg and continue cooking for 1 minute, stirring constantly. Slowly whisk in the milk. Bring to a boil, stirring constantly. Simmer for 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Add the macaroni and hot pepper sauce, stirring to coat. Adjust the seasoning. If necessary, thin with a small amount of milk.

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