Cheesy Mac & Cheese


  • 2 cups elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 3 cups dry breadcrumbs
  • 1 pinch paprika
  • Salt and pepper to taste


  1. Cook the Macaroni:
    • Bring a large pot of lightly salted water to a boil.
    • Add the elbow macaroni and cook until not completely done (al dente), as it will continue to cook in the oven.
    • Drain and set aside.
  2. Make the Cheese Sauce:
    • In a saucepan over medium heat, melt the butter.
    • Stir in the flour until the mixture becomes paste-like and light golden brown.
    • Gradually whisk in the milk so that no lumps form, and continue cooking and stirring until the sauce thickens.
    • Add 3 cups of shredded cheddar cheese and the Parmesan cheese, stirring until melted and smooth.
    • Season with salt and pepper to taste.
  3. Combine Macaroni and Cheese Sauce:
    • Add the cooked macaroni to the cheese sauce, stirring until well coated.
  4. Bake:
    • Preheat the oven to 350°F (175°C).
    • Transfer the macaroni and cheese mixture to a greased baking dish.
    • Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
    • In a separate bowl, combine breadcrumbs with a pinch of paprika, and sprinkle this mixture over the cheese layer.
  5. Bake Until Golden and Bubbly:
    • Bake in the preheated oven for 30 minutes or until the top is golden and the cheese is bubbly.
  6. Serve:
    • Allow the mac and cheese to cool for a few minutes before serving.

Nutrition Facts: Note: Nutritional values may vary based on specific ingredients and portion sizes.

  • Serving Size: 1 cup
  • Calories: 400
  • Total Fat: 20g
    • Saturated Fat: 12g
    • Trans Fat: 0.5g
  • Cholesterol: 60mg
  • Sodium: 500mg
  • Total Carbohydrates: 35g
    • Dietary Fiber: 2g
    • Sugars: 5g
  • Protein: 20g

Enjoy your delicious and cheesy Mac & Cheese!