Ultimate Mac’n’Cheese Recipe

Ingredients:

• 16 oz elbow macaroni (or any tubular pasta)
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil
• 1/4 tsp paprika (optional, for a smoky flavor)

Instructions:

1. Prepare the Pasta:
   • Boil the elbow macaroni in a large pot of salted water until al dente. Drain and set aside, ensuring the pasta is slightly undercooked as it will continue to cook in the oven.
2. Make the Roux:
   • In a large saucepan, melt butter over medium heat. Sprinkle in flour and whisk continuously for about 1 minute to create a smooth, thick base for your sauce.
3. Craft the Cheese Sauce:
   • Slowly pour in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat.
   • Add the shredded cheddar and mozzarella cheeses, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.