Creamy Baked Mac & Cheese

1. Preheat oven to 350°F.

2. Boil 8 cups of water and add a pinch of kosher salt.

3. Cook 1 lb of elbow macaroni for 4 minutes, then drain and shock in an ice bath. Drain again.

4. Simmer cream of chicken soup, heavy cream, milk, and butter in a pot.

5. Melt in 3 cups of sharp cheddar cheese and season with salt, pepper, garlic powder, and smoked paprika.

6. Fold the cheese sauce into the cooked macaroni noodles and transfer the mixture to a baking dish.

7. Top with remaining cheddar cheese.

8. Bake in the preheated oven for 20 minutes until golden and bubbly.