Macaroni baked in creamy cheddar sauce with golden, crunchy topping. Festive vegetarian side, easy to prepare.
# What You'll Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted
13 - 1/4 cup Parmesan cheese, grated
14 - 1/4 teaspoon paprika
# How-To:
01 - Preheat oven to 350°F (180°C) and grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a saucepan over medium heat, melt 4 tablespoons butter. Add 1/3 cup flour and whisk continuously for 1–2 minutes until bubbling but not browned.
04 - Slowly whisk in 4 cups milk, then add mustard, salt, pepper, and paprika. Continue stirring until thickened, about 6–7 minutes.
05 - Remove saucepan from heat. Add grated cheddar and Gruyère, stirring until fully melted and smooth.
06 - Fold cooked macaroni into the cheese sauce, ensuring noodles are evenly coated.
07 - Spread the macaroni mixture evenly in the prepared baking dish.
08 - Combine panko, melted butter, Parmesan, and paprika in a bowl. Mix well and sprinkle evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until the top is golden brown and bubbling.
10 - Allow baked macaroni to rest for 10 minutes before portioning and serving.
