Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Cook 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 constantly until smooth and thickened.
- Remove from heat, stir in cheeses, Dijon mustard, paprika, salt, and pepper until smooth.
- Combine cheese sauce with cooked macaroni, transfer to a baking dish.
- Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- You can add cooked bacon, jalapenos, or sautéed vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg