Ingredients
Pasta
- 12 oz elbow macaroni Cook until al dente
Cheese
- 3 cups shredded sharp cheddar cheese Divided into two portions
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauce
- 1/4 cup unsalted butter For creating the cheese sauce
- 1/4 cup all-purpose flour For thickening
- 3 cups whole milk Gradually added to the sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Topping
- 1 cup panko breadcrumbs
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
- Add salt, pepper, and paprika.
- Remove from heat and stir in 2 cups of the cheddar, mozzarella, and Parmesan cheese until melted and smooth.
Assembling and Baking
- Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish.
- Top with remaining cheddar cheese and panko breadcrumbs.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Let cool slightly before serving.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 45gProtein: 23gFat: 30gSaturated Fat: 18gSodium: 700mgFiber: 2gSugar: 4g
Notes
For a crispy top, broil for a couple of minutes after baking, but watch carefully to prevent burning. You can add cooked bacon, crab meat, or vegetables like broccoli.
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