Ingredients
Scale
- 1 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions, drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth and thickened.
- Remove from heat and stir in cheddar and Parmesan cheeses until melted. Season with salt, pepper, and paprika.
- Combine cheese sauce with cooked pasta and pour into a greased baking dish.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
Notes
- Use freshly grated cheese for the best meltability.
- Can be prepared ahead and baked just before serving.
- For extra crispy topping, add bread crumbs in the last 5 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stove-top sauce
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg