Recipe Instructions:
ngredients:
225 grams elbow macaroni or any pasta shape
200 grams shredded sharp cheddar cheese
50 grams grated Parmesan cheese
720 ml milk
60 grams butter
16 grams all-purpose flour
3 grams salt
3 grams black pepper
1 gram paprika (optional)
60 grams breadcrumbs (optional, for topping)
Instructions:
Cook macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until well combined to make a roux.
Gradually add milk, stirring constantly until mixture thickens, about 5-7 minutes.
Reduce heat to low. Add shredded cheddar cheese and grated Parmesan cheese. Stir until cheeses are melted and sauce is smooth.
Add cooked macaroni to the cheese sauce, stirring until pasta is evenly coated.
Preheat oven to 350°F (175°C). Transfer mac and cheese to a baking dish.
Sprinkle breadcrumbs and paprika (if using) over the top.
Bake for 20-25 minutes until bubbly and golden brown on top.
Serve hot as a main dish or side, accompanied by steamed vegetables.
