Ingredients:

  • 1 lb elbow macaroni, uncooked
  • Salt, for pasta water
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional)
  • 2 tbsp grated Parmesan cheese (optional)
  • 2 tbsp unsalted butter, melted (optional)

Instructions:

  1. Boil salted water in a large pot; add macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, cooking for about 1 minute until lightly golden. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Remove from heat; stir in shredded cheddar and mozzarella until melted. Add Dijon mustard, paprika, salt, and pepper to taste.
  3. Fold the cooked macaroni into the cheese sauce until well coated.
  4. If desired, transfer the mixture to a baking dish. In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden and bubbly.
  5. Allow to cool slightly before serving. Enjoy!