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:
- 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.
- 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.
- 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.