Boil the elbow macaroni for about 10 minutes.
While the pasta cooks, melt the butter with salt.
Stir in the flour and cook for about a minute to make a roux.
Whisk in the milk until smooth.
Stir in the grated cheese, egg yolk, garlic powder, and paprika.
Add the drained noodles and stir until everything is creamy and coated.
