Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Butter a baking dish.
- Cook the macaroni according to package instructions, drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking continuously until smooth. Bring to a simmer.
- Add cheddar, Parmesan cheese, Dijon mustard, paprika, salt, and pepper. Stir until cheese melts to form a sauce.
- Mix cooked macaroni into the cheese sauce. Transfer to the prepared baking dish.
- In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over the top of the pasta.
- Bake for 20-25 minutes until golden brown and bubbling.
Notes
- You can add cooked bacon or sautéed vegetables for variation.
- For gluten-free, substitute all-purpose flour with gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Nut-free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg