Ingredients
8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/2 cup butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup breadcrumbs
Directions
1. Preheat your oven to 350°F (175°C) so it’s nice and hot by the time you’re ready.
2. Bring a pot of salted water to a boil, and cook the macaroni according to the package directions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Once it’s all melted and bubbly, stir in the flour, salt, pepper, and paprika until you have a smooth paste.
4. Slowly whisk in the milk, a little at a time, taking care to whisk out any lumps. Keep cooking and stirring for about 5 to 7 minutes, until the sauce thickens up nicely.
5. Take the pan off the heat and add in the cheddar, mozzarella, and Parmesan cheeses. Stir until everything has melted and you have a rich, creamy sauce.
6. Mix the cooked macaroni into the cheese sauce, making sure every noodle is coated. Pour it all into a greased baking dish.
7. Sprinkle breadcrumbs evenly over the top to add a lovely crunch.
8. Bake for 25 to 30 minutes, until the top is golden brown and the edges are pleasantly bubbly. Serve warm and enjoy that homemade comfort!
