# Components:
→ Pasta
01 - 4 oz elbow macaroni
→ Sauce
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup shredded mozzarella cheese
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1/8 teaspoon paprika (optional)
→ Topping (optional)
10 - 2 tablespoons breadcrumbs
11 - 1 teaspoon melted butter
# Method:
01 - Bring a medium pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - In the same pot, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
03 - Gradually whisk in whole milk, ensuring the mixture remains smooth. Cook, stirring frequently, until it thickens, about 3 to 5 minutes.
04 - Reduce heat to low. Add shredded sharp cheddar, mozzarella, salt, black pepper, and paprika. Stir until cheese melts completely and sauce is uniform.
05 - Add the drained macaroni to the cheese sauce and stir thoroughly to coat the pasta evenly.
06 - Preheat broiler. Mix breadcrumbs with melted butter and sprinkle over macaroni and cheese in an oven-safe dish. Broil for 2 to 3 minutes until golden.
07 - Serve immediately while hot.
