Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the macaroni in boiling salted water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux; cook for 1-2 minutes.
- Gradually add milk, whisking constantly until the sauce thickens.
- Stir in shredded cheddar, Parmesan, paprika, salt, and pepper until melted and smooth.
- Combine the cheese sauce with cooked pasta in a baking dish.
- Preheat oven to 375°F (190°C).
- In a bowl, toss breadcrumbs with olive oil. Sprinkle evenly over the pasta.
- Bake for 20-25 minutes until topping is golden and crispy.
Notes
- You can add cooked bacon or sautéed vegetables for extra flavor.
- Use different cheeses like Gruyère or mozzarella for variations.
- Serve hot with a sprinkle of fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Sauteing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 470 Kcal
- Sugar: 8g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg