Ingredients
Scale
- 2 cups macaroni pasta
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking continuously until smooth. Bring to a boil and simmer until thickened.
- Remove from heat and stir in Dijon mustard, paprika, salt, pepper, cheddar, and Parmesan cheeses until melted and creamy.
- Combine cheese sauce with cooked macaroni. Pour into a greased baking dish.
- In a small bowl, mix bread crumbs with a little melted butter. Sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes until golden and bubbly. Serve hot.
Notes
- For extra crunch, add crushed crispy bacon or toasted nuts to the breadcrumb topping.
- You can prepare ahead and refrigerate before baking to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg