Ingredients
Scale
- 16 oz (450g) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until smooth.
- Gradually whisk in milk, Dijon mustard, paprika, and pepper. Cook until the sauce thickens.
- Remove from heat and stir in shredded cheeses until melted and smooth.
- Add cooked pasta to the cheese sauce, stirring to coat evenly.
- In a small skillet, heat olive oil and toast breadcrumbs until golden brown.
- Transfer the mac and cheese to a baking dish, sprinkle with toasted breadcrumbs.
- Bake at 375°F (190°C) for 15 minutes until bubbly and golden on top.
Notes
- Use freshly grated cheese for the best meltability.
- Add cooked bacon or jalapeños for extra flavor.
- Can be made ahead and baked when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stove-top
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg