Classic Macaroni and Cheese

Ingredients

Elbow macaroni

2 cups

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups, whole milk preferred

Cheddar cheese, shredded

2 cups

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Paprika

1/2 teaspoon

Breadcrumbs (optional)

1 cup, for topping

Parmesan cheese, grated (optional)

1/2 cup, for topping

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, whisking until smooth. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the milk, stirring continuously as the mixture thickens, about 5 minutes.
4. Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
5. Season the cheese sauce with salt, black pepper, and paprika, adjusting to taste.
6. Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
7. For a crispy topping, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and grated Parmesan cheese if using, and bake for 15-20 minutes or until golden brown.
8. Serve hot and enjoy the creamy goodness!