Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp unsalted butter
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni until al dente; drain and set aside.
- In a saucepan, melt butter and whisk in milk, cheddar, and Parmesan cheeses until smooth.
- Mix cooked pasta with cheese sauce, season with salt and pepper, then transfer to a baking dish.
- Combine breadcrumbs with olive oil and paprika, sprinkle evenly over the pasta.
- Bake for 20-25 minutes until golden and bubbly. Serve hot.
Notes
- You can substitute with different cheeses like mozzarella or Gruyère for variation.
- For extra crunch, add chopped nuts or crispy bacon bits on top before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg