Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup breadcrumbs (for topping)
Instructions
- Boil a large pot of salted water and cook the elbow macaroni until al dente. Drain and set aside.
- Melt butter in a medium saucepan, whisk in flour for 1 minute to create a roux, then gradually add milk while whisking. Stir in cheddar and Parmesan until melted and smooth.
- Fold the cooked macaroni into the cheese sauce, adding salt, pepper, garlic powder, and paprika. Mix until well combined.
- Preheat oven to 350°F (175°C). Pour mixture into a greased baking dish, top with breadcrumbs, and bake for 25-30 minutes until golden brown and bubbly.
Notes
- For storing leftovers, let cool, then transfer to an airtight container; can be kept in the fridge for up to four days.
- Consider pairing with a fresh garden salad or grilled chicken for a complete meal.
- For a vegan version, substitute dairy milk and cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 500 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg