Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 1 tbsp (15 g) salt (for the pasta water)
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) mozzarella cheese, shredded
  • 1/2 tsp (2 g) garlic powder
  • 1/2 tsp (2 g) onion powder
  • 1/4 tsp (1 g) smoked paprika
  • Salt and black pepper, to taste
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (30 g) melted butter
  • 1/4 cup (15 g) Parmesan cheese, grated
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until light golden. Gradually add milk, whisking continuously until thickened (about 5-7 minutes). Stir in shredded cheddar and mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  3. Fold the cooked macaroni into the cheese sauce until well combined. Taste and adjust seasoning if necessary.
  4. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese until combined.
  5. Preheat the oven to 350°F (175°C). Transfer mac and cheese to a baking dish and sprinkle the breadcrumb mixture evenly on top. Bake for 20-25 minutes, or until the top is golden brown and crispy.
  6. Remove from oven, let cool slightly, and garnish with chopped parsley if desired.