Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup grated Gruyere cheese
- 3 cups milk
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until thickened.
- Stir in cheeses, paprika, salt, and pepper until melted and smooth.
- Combine cheese sauce with cooked pasta and transfer to a greased baking dish.
- Mix breadcrumbs with olive oil, then sprinkle evenly over the top.
- Bake for 20–25 minutes until bubbly and golden brown. Serve hot.
Notes
- Use freshly grated cheese for best melting.
- For extra flavor, add cooked bacon or sautéed mushrooms.
- Can be prepared ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
