Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp white Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 1 pinch paprika
Instructions
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to absorb all of the melted butter.
- Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling.
- Add about a quarter of the shredded cheddar cheese to the milk-butter mixture and stir until melted.
- Continue adding cheese gradually until fully melted.
- Combine cheese sauce with cooked macaroni in a large bowl, then transfer to a lightly greased baking dish.
- In a separate skillet, melt additional butter, then stir in breadcrumbs until coated. Sprinkle breadcrumb mixture over the macaroni and cheese.
- Sprinkle with paprika and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until it’s bubbling and browned on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 605
