Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup bread crumbs
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, stirring constantly until thickened.
- Add cheddar, Parmesan, mustard, paprika, salt, and pepper. Stir until cheese melts and the sauce is smooth.
- Combine cooked pasta with cheese sauce and transfer to a baking dish.
- Sprinkle bread crumbs over the top. Bake for 20-25 minutes until golden and bubbly.
Notes
- You can add cooked bacon, sautéed mushrooms, or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg