A delightful twist on the classic mac and cheese, baked to perfection with a crispy topping.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect bake.
Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
Rinse the cooked pasta with cold water to stop the cooking process and prevent sticking.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
Cook the roux for a minute or two to eliminate the raw flour taste.
Gradually add the milk to the roux, whisking constantly until the mixture thickens.
Warm the milk slightly before adding to prevent lumps.
Stir in 1.5 cups of the cheddar cheese until melted and smooth.
Add the cheese in small batches for a smoother sauce.
Combine the cooked macaroni with the cheese sauce, then transfer to a greased baking dish.
Ensure the macaroni is evenly coated with the sauce for consistent flavor.
Sprinkle the remaining cheddar cheese, breadcrumbs, and paprika over the top.
Mix the breadcrumbs with a little melted butter for extra crunch.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm and enjoy your creamy baked macaroni and cheese.
Garnish with fresh parsley for a pop of color and freshness.
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