# What you'll need:
→ Pasta
01 - 4 ounces elbow macaroni
→ Sauce
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup shredded mozzarella cheese
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1/8 teaspoon paprika (optional)
→ Topping (optional)
10 - 2 tablespoons breadcrumbs
11 - 1 teaspoon melted butter
# Method:
01 - Bring a medium pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
02 - In the same pot, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
03 - Gradually whisk in whole milk, ensuring no lumps form. Stir frequently and cook until the sauce thickens, about 3 to 5 minutes.
04 - Reduce heat to low. Add sharp cheddar, mozzarella, salt, black pepper, and paprika. Stir until cheeses melt completely and sauce is smooth.
05 - Add drained macaroni to the cheese sauce and stir thoroughly to coat evenly.
06 - Preheat broiler. Mix breadcrumbs with melted butter. Transfer mac and cheese to an oven-safe dish, sprinkle topping evenly, and broil for 2 to 3 minutes until golden brown.
07 - Dish out and serve immediately while hot.
