Ingredients:
8 ounces elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika (optional)
Directions:
Preheat the oven to 350°F (175°C).
Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook according to package instructions, until al dente. Drain well.
In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper, cooking and stirring for 2 minutes until smooth.
Gradually whisk in the milk and bring to a gentle boil, stirring constantly. Reduce the heat and simmer for 5-10 minutes until the sauce thickens.
Add the Cheddar and Parmesan cheeses to the sauce, stirring until melted and smooth.
Combine the cooked macaroni and cheese sauce, stirring to coat the pasta evenly. Pour the mixture into a 2-quart baking dish.
Bake uncovered for 20 minutes or until the top is bubbly and golden brown. For a bit of extra flavor, sprinkle paprika on top before baking.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 460 kcal per serving | Servings: 4 servings