Ingredients

• 8 ounces uncooked elbow macaroni
• 0.25 cups salted butter
• 3 tablespoons all-purpose flour
• 2.5 cups milk , or more as needed
• 2 cups shredded sharp Cheddar cheese
• 0.5 cups finely grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 To make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.
3. 3 While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.
4. 4 Gradually whisk 2 ½ cups milk into the flour mixture, and bring to a simmer.
5. 5 Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed.
6. 6 Pour cheese sauce over macaroni and stir until well combined.
7. 7 Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned.
8. 8 Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.
9. 9 Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.

Nutrition per serving