Creamy Mac and Cheese (No Flour, No Roux!)

Ingredients

• 8 oz elbow macaroni (or other small pasta shape)
• 2–3 cups whole milk (start with 2 cups; adjust as needed)
• 1 1/2 cups sharp cheddar cheese (freshly grated from block)
• 1 cup melty cheese blend (like Monterey Jack, Gruyère, or Fontina)
• 2 tbsp unsalted butter
• Salt (to taste)
• Black pepper (to taste, freshly ground preferred)
• ½ tsp mustard powder (optional, enhances cheese flavor)
• Pinch of paprika (optional, adds warmth and color)