Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually add milk, whisking constantly to prevent lumps. Cook until slightly thickened.
- Stir in Dijon mustard, paprika, salt, and pepper. Add cheeses and stir until melted and smooth.
- Combine the cheese sauce with cooked pasta, mixing well. Transfer to a greased baking dish.
- In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over the macaroni.
- Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- Use freshly shredded cheese for better melting.
- For extra crunch, add crushed crackers to the breadcrumb topping.
- Can be prepared ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 580 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg