Ingredients:
For the Pasta:
1 pound elbow macaroni
Water, for boiling
Salt, to taste
For the Cheese Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
4 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1/2 teaspoon ground mustard (optional)
1/2 teaspoon paprika
Salt and black pepper, to taste
For the Topping (Optional):
1/2 cup breadcrumbs
2 tablespoons melted butter
1/2 cup grated Parmesan cheese
Instructions:
Cook the Pasta:
In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until just al dente. You want the pasta slightly firm as it will continue to cook in the oven. Drain well and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste, making a roux.
Gradually whisk in the milk until smooth. Continue to cook, whisking constantly, until the mixture thickens and begins to bubble, about 5 minutes.
Reduce the heat to low and add the shredded cheddar cheese, grated Parmesan, ground mustard (if using), and paprika. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked macaroni to the sauce and stir until well coated.
Prepare the Topping (Optional):
In a small bowl, mix together the breadcrumbs, melted butter, and grated Parmesan cheese.
Bake (Optional for Baked Version):
Preheat your oven to 350°F (175°C).
Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the top.
Bake in the preheated oven for about 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
Serve:
Serve the macaroni and cheese hot, straight from the stove or oven. It's perfect as a comforting main dish or a hearty side.
Enjoy your deliciously creamy and comforting Macaroni and Cheese, a true American classic that's always a crowd-pleaser!
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