Ingredients
8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tbsp all-purpose flour
2 tbsp butter
½ cup bread crumbs
1 pinch paprika
Directions
1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to the package directions. Drain and set aside.
3. In a saucepan, melt ¼ cup butter over medium heat. Stir in the flour and cook until the mixture is bubbly, around 1-2 minutes.
4. Gradually whisk in the milk. Continue to cook, stirring constantly, until the mixture is thick and smooth.
5. Remove the saucepan from heat. Add the cheddar cheese and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
7. Pour the macaroni and cheese mixture into a baking dish.
8. In a small saucepan, melt 2 tablespoons of butter. Add the bread crumbs and stir until they are well coated.
9. Sprinkle the bread crumb mixture evenly over the macaroni and cheese. Add a pinch of paprika on top.
10. Bake in the preheated oven for 30 minutes or until the top is golden and bubbling.
11. Let it cool for a few minutes before serving.