Popeyes Mac and Cheese Copycat Recipe

Boil the 2 cups elbow macaroniaccording to the package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt the 3 tablespoons butter, then whisk in the 2 tablespoons all-purpose flour. Cook for about 1 minute, stirring continuously, until the mixture is smooth and slightly golden.
Gradually pour in the 2 cups whole milk, whisking constantly to prevent lumps. Add 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt Continue stirring until the sauce thickens, about 3-4 minutes.
Lower the heat and add the shredded 4 ounces sharp cheddar cheese, 4 ounces Monterey Jack cheese, and 8 ounces Velveeta cheese cubes. Stir until all the cheese is melted and the sauce is smooth and creamy.
Add the drained macaroni to the cheese sauce and mix until the pasta is fully coated.
Transfer the mac and cheese to a greased baking dish. Sprinkle the extra shredded cheddar and Monterey Jack on top.
Place under the broiler for 2-3 minutes or until the top is bubbly and slightly golden. Keep an eye on it to prevent burning.
Let the mac and cheese cool for a few minutes before serving. Dig in and enjoy your creamy, cheesy, Popeyes-style mac and cheese!