Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 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.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking constantly until sauce thickens.
- Remove from heat and stir in cheddar and Parmesan cheese. Season with salt, pepper, and paprika.
- Combine cooked pasta with cheese sauce and pour into a greased baking dish.
- In a small bowl, toss bread crumbs with olive oil and sprinkle evenly over the pasta.
- Bake uncovered for 20-25 minutes until topping is golden brown and bubbly.
Notes
- For extra crunch, add crushed kettle chips to the topping.
- Use a mix of cheeses for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg