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Boil ½ box elbow macaroni for about 10 minutes.
While the pasta cooks, melt 2 tbsp butter with ½ tsp salt.
Stir in 1 tbsp flour and cook for about a minute to make a roux.
Whisk in ½ cup milk until smooth.
Stir in 1 cup freshly grated cheese (I used Gouda), 1 egg yolk, a dash of garlic powder, and a dash of paprika.
Add the drained noodles and stir until everything is creamy and coated.