Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente (typically 7-8 minutes). Drain thoroughly and set aside. Avoid overcooking as the pasta will continue to soften when combined with the hot cheese sauce.

In a medium saucepan, melt the butter over medium heat. Once fully melted and bubbling, whisk in the flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until the mixture turns golden and smells slightly nutty. This step removes the raw flour taste and creates the foundation for a smooth sauce.

Gradually whisk in the milk, adding it slowly while stirring continuously. This prevents lumps from forming. Continue whisking until the mixture thickens to a creamy consistency, approximately 3-4 minutes. The sauce should coat the back of a spoon.

Reduce heat to low and add the shredded sharp cheddar cheese to the sauce in batches. Stir each addition until completely melted before adding more. This gradual method ensures a silky-smooth cheese sauce without graininess.

Stir in the BBQ sauce and smoked paprika, mixing until fully incorporated. The sauce should turn a beautiful golden-amber color. For an extra kick, add a pinch of cayenne pepper or a dash of Worcestershire sauce at this stage. Taste and adjust seasoning with salt and pepper.

Add the cooked macaroni to the cheese sauce, folding gently but thoroughly to ensure every piece of pasta is evenly coated with the creamy, smoky sauce.

You can serve it immediately for a creamier texture, or transfer the mission bbq mac and cheese to a greased baking dish and bake at 350°F (175°C) for 15-20 minutes. Baking creates a golden, slightly crispy top layer that adds textural contrast to the creamy interior.