Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
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. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, cook until thickened. Stir in cheeses, paprika, salt, and pepper until smooth.
- Combine cooked pasta with cheese sauce. Pour into a greased baking dish.
- Mix panko breadcrumbs with olive oil and sprinkle over the top of the casserole.
- Bake for 20-25 minutes until golden and bubbly. Serve hot.
Notes
- Use freshly grated cheese for the best flavor.
- Feel free to add cooked bacon or herbs for variation.
- For extra crunch, add crushed Ritz crackers on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg