Instructions
1. Cook the Pasta
- Boil macaroni in salted water until just al dente.
- and set aside.
2. Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Slowly whisk in milk, cooking until slightly thickened.
- Reduce heat to low and stir in cheddar, mozzarella, salt, pepper, and optional paprika/mustard powder.
- Remove from heat once cheese is melted and sauce is smooth.
3. Combine Pasta and Sauce
- Stir cooked macaroni into the cheese sauce until evenly coated.
4. Bake
- Preheat oven to 350°F (175°C).
- Transfer macaroni and cheese to a greased 9×13-inch baking dish.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake 25–30 minutes until top is golden brown and bubbly.
5. Serve
- Let cool for 5 minutes before serving.
- Perfect with fried chicken, bacon, or a side salad.
✨ Tips:
- For extra flavor, mix in cooked bacon, caramelized onions, or a dash of hot sauce.
- Use a combination of cheeses (like Gruyère, Monterey Jack, or Fontina) for depth.
- Leftovers reheat beautifully—just cover with foil and bake at 325°F until warmed through.
If you want, I can also give you a super creamy stovetop version that doesn’t require baking but is just as decadent.
Do you want me to share that quick stovetop version?
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