Ingredients :
– 8 ounces (about 2 cups) elbow macaroni or any pasta shape you prefer
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika (optional, for color and flavor)
– 1/4 cup breadcrumbs (optional, for topping)
– Chopped parsley for garnish (optional)
Préparations :
1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly with butter or non-stick spray.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. Melt the butter in the same pot over a medium heat. After melting, gradually whisk in the flour to create a roux. Cook the roux for about 2 minutes, stirring constantly, until it turns a light golden color.
4.Pour the milk in gradually, stirring continuously to prevent lumps. Cook and whisk the mixture for a further five to seven minutes, or until it thickens.
5. Reduce the heat to low and add the shredded cheddar and mozzarella cheeses to the sauce, reserving a handful of cheddar for topping if desired. Once the sauce is smooth and the cheeses have melted, stir.
6. Season the cheese sauce with salt, pepper, and paprika, if using. Taste and adjust seasoning if needed.
7. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
8. Transfer the macaroni and cheese mixture to the prepared baking dish. If using breadcrumbs, sprinkle them evenly over the top of the macaroni and cheese. Sprinkle the reserved shredded cheddar cheese on top as well if desired.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
10. Once baked, remove the macaroni and cheese from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
ENJOY