Add the whole milk to a large pot or deep skillet. Stir in the elbow macaroni.
Bring to a gentle simmer over medium heat, stirring often so the pasta does not stick.
Once the milk is hot and the pasta is starting to soften, add salt if using, black pepper, and paprika.
Keep the heat at a gentle simmer and stir regularly until the pasta is tender and most of the milk has thickened into a creamy base.
Reduce the heat to low. Add the shredded cheddar and stir until melted and smooth.
Stir for another minute until the sauce looks glossy and coats the pasta.
Taste and adjust the seasoning, then serve right away while hot and creamy.
