Ingredients:
elbow macaroni (16 ounces) or any other tubular pasta
2 tbsp unsalted butter
1 tbsp all-purpose flour
2 cups whole milk
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
Salt and pepper, to taste
1/2 cup panko breadcrumbs
2 tbsp olive oil
1/4 teaspoon of optional paprika (for a smokey taste)
Instructions:
Preheat the oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted water according to the package instructions until al dente. Drain and set aside. Keep the pasta slightly undercooked, as it will continue to cook in the oven.
Melt the butter in a large saucepan over a medium heat.
Sprinkle in the flour and whisk continuously for about 1 minute to create a smooth, thick base for the sauce.
Pour the milk in gradually, stirring all the time to avoid lumps. After bringing the mixture to a simmer, lower the temperature.
Add the cheddar and mozzarella cheeses to the saucepan, stirring until they are completely melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked pasta to the cheese sauce, stirring gently until all the pasta is evenly coated.
Spoon the mac and cheese mixture onto a baking dish that has been lightly oiled.
In a small bowl, mix the panko breadcrumbs with olive oil and paprika. Sprinkle this topping evenly over the mac and cheese.
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the top is golden brown and crispy.
Before serving, take it out of the oven and allow it to cool for a few minutes.
This Ultimate Mac and Cheese recipe combines tender pasta with a creamy and flavorful cheese sauce. The combination of cheddar and mozzarella cheeses creates a rich and gooey texture. The panko breadcrumb topping adds a crispy element to every bite. It’s a comforting and classic dish that will satisfy any mac and cheese lover. Enjoy it as a main course or as a side dish alongside your favorite meals.