🍽️ Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup breadcrumbs
- 1 tablespoon melted butter
👩🍳 Preparation
Cook the Pasta
Boil the macaroni in salted water until just al dente, then drain well.
⏱ About 8 minutesMake the Roux
Melt butter in a saucepan, stir in the flour and cook until smooth and lightly bubbling.
⏱ About 2 minutesAdd the Milk
Slowly whisk in the milk and cook until the sauce thickens slightly.
⏱ About 4–5 minutesAdd the Cheese
Stir in cheddar and mozzarella until melted and smooth. Season with salt, pepper and paprika.
⏱ About 2 minutesCombine
Add the cooked macaroni to the cheese sauce and stir until every piece is coated.
⏱ About 2 minutesTransfer to Baking Dish
Pour the mac and cheese into a greased baking dish and spread it evenly.
⏱ About 1 minuteAdd the Topping
Mix breadcrumbs with melted butter and sprinkle evenly over the top.
⏱ About 1 minuteBake
Bake at 375°F (190°C) until bubbling and golden on top.
⏱ About 20–25 minutes📦 Storage
Refrigerate in an airtight container for up to 4 days. Reheat covered with a splash of milk.
🍓 Serving Suggestions
Serve as a main dish with salad or as a side with barbecue, roasted chicken or meatloaf.