Ingredients
Scale
- 16 oz elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions; drain and set aside.
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
- Gradually whisk in milk, simmer until thickened. Remove from heat and stir in cheeses, salt, and pepper.
- Combine cheese sauce with cooked pasta and transfer to a greased baking dish.
- Mix breadcrumbs with olive oil and paprika, sprinkle evenly over the top.
- Bake for 25-30 minutes until golden and crispy on top.
Notes
- For extra flavor, add cooked bacon bits or sautéed onions.
- Use gluten-free pasta if needed, and substitute breadcrumbs with crushed gluten-free crackers for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg