Ingredients
Scale
- 1 pound elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux.
- Gradually whisk in milk, Dijon mustard, paprika, salt, and pepper. Cook until thickened, about 5 minutes.
- Remove from heat and stir in shredded cheeses until melted and smooth.
- Add cooked pasta to the cheese sauce and combine well.
- Preheat oven to 375°F (190°C). Transfer pasta mixture to a baking dish.
- Combine panko breadcrumbs with olive oil and sprinkle evenly over the top.
- Bake for 20-25 minutes until golden and bubbly.
Notes
- For extra flavor, add cooked bacon or sautéed mushrooms.
- Use different cheeses like mozzarella or gouda for variation.
- Serve hot with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg