⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Elbow macaroni
• 1/4 cup Butter
• 1/4 cup All-purpose flour
• 2 cups Milk
• 1 1/2 cups Sharp cheddar cheese, shredded
• 1/2 cup Gruyère cheese, shredded
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon Nutmeg
• 1/2 cup Breadcrumbs
• 1 tablespoon Paprika

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly bubbly top!
2. Cook the pasta: Boil a large pot of salted water. Add your pasta and cook according to package directions until al dente. Remember, slightly undercooked is better, because it will continue to cook in the oven. Once cooked, drain the pasta in a colander and set it aside. (Don't forget to save about 1/2 cup of pasta water just in case!)
3. Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, creating a roux. This step is key to thickening the sauce. Don't burn it tho!
4. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened. If it gets too thick, add a bit of that reserved pasta water to loosen it. Trust me, I've messed this up many times, but now am a pro!
5. Stir in the cheeses: Reduce the heat to low and add your cheddar cheese, Gruyère, and a pinch of cayenne pepper, whisk continuously until the cheese is completely melted and the sauce is smooth and creamy. Oh and I forgot to add the nutmeg earlier, oops. Add the nutmeg too. The sauce should be delightfully smooth and creamy.
6. Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir gently to coat all the pasta with the cheesy goodness. Stir in that paprika. You’ll know when it’s ready. Trust your instincts.
7. Pour into baking dish: Transfer the mac and cheese mixture into a greased 9x13 inch baking dish. Sprinkle the top with the breadcrumbs and a little extra paprika for extra colour and flavour.
8. Bake: Bake for 20-25 minutes, or until golden brown and bubbly. The top should be beautifully browned, and the mac and cheese should be heated through. If the breadcrumbs start to brown too quickly, you might want to loosely cover the dish with some aluminum foil.
9. Let it rest: Let the mac and cheese rest for about 10 minutes before serving. This allows it to set up a little and makes it easier to serve. But honestly, who can wait that long?!

📝 Notes

• For a richer flavor, use whole milk. You can also add some cooked chopped ham or bacon for extra protein.
• If you like a crunchy topping, broil the mac and cheese for the last 2-3 minutes of baking, watching carefully to prevent burning