Ingredients
– 2 cups elbow macaroni
– 4 tablespoons butter
– 1/4 cup all-purpose flour
– 4 cups milk
– 3 cups shredded sharp cheddar cheese
– 1 cup grated Parmesan cheese
– 1 teaspoon mustard powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup breadcrumbs
Equipment Needed
– Large pot
– Whisk
– 9×13-inch baking dish
– Medium saucepan
– Baking spoon
– Measuring cups and spoons
Step-by-Step Instructions
First things first, let’s cook the elbow macaroni according to the package instructions. I love to add a pinch of salt to the boiling water for flavor. Once it’s al dente, I drain it and set it aside. Meanwhile, in a medium saucepan, I melt the butter over medium heat, and once it’s sizzling, I whisk in the flour. This creates a roux which is essential for that luscious cheese sauce we all crave. As the mixture bubbles, I slowly add the milk while whisking continuously to prevent lumps. It’s one of those moments where I can hardly resist sticking my finger in to sample the silky texture! (See the next page below to continue steps…)