1. Shred the cheese.
2. Heat the cream, garlic, paprika, and cheese in a small pot over low heat.
3. Simmer the mixture while gently stirring for 5 minutes, or until the cheese melts and the sauce is smooth and uniform in color. Do not boil the sauce.
4. Cook the pasta about 9 minutes, or until al dente. Drain well and transfer to a large mixing bowl.
5. Add the sauce to the pasta and stir until thoroughly mixed. Serve hot.
Be sure to simmer the sauce over low heat. Don’t let it boil, which will cause the cream to curdle. Cheddar cheese melts at a low temperature, so there’s no need to boil the sauce.
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