Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2% works best)
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
If you’re out of sharp cheddar, feel free to swap it with Monterey Jack or even a mix of cheeses you love. The key is to make it your own, just like my grandmother taught me — cooking from the heart, not the book.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring constantly, until the mixture thickens, about 5 minutes.
- Reduce the heat to low. Stir in the cheddar and Parmesan cheeses, salt, pepper, and paprika until smooth and creamy.
- Combine the cooked macaroni with the cheese sauce, mixing until well coated. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle evenly over the macaroni and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
- Let it cool slightly before serving. Enjoy the cheesy, crunchy masterpiece!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International