The Perfect Mac and 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. Cook the Pasta: Boil the elbow macaroni in 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. Prepare the Roux: In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until smooth, creating a base for the sauce.
3. Make 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 cheddar and mozzarella cheeses, stirring until melted and the sauce is smooth. Season with salt and pepper.
4. Combine and Mix: Add the cooked pasta to the cheese sauce, stirring gently until evenly coated. Transfer the mixture to a greased baking dish.
5. Add the Topping: In a small bowl, mix panko breadcrumbs with olive oil and paprika. Sprinkle the mixture over the mac and cheese for a crispy texture and extra flavor.
6. Bake to Perfection: Preheat the oven to 375°F (190°C) and bake for about 20 minutes, or until the top is golden brown and crispy. Enjoy your ultimate mac and cheese!