A delightful twist on the classic baked macaroni and cheese, featuring a creamy sauce and a crispy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect crust.
Cook the macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Cooking the pasta al dente helps it hold its shape during baking.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
Cooking the flour removes its raw taste and creates a smooth sauce.
Gradually whisk in the milk and cook until the sauce thickens, about 5 minutes.
Whisking constantly prevents lumps from forming in the sauce.
Stir in the salt, pepper, and paprika. Remove from heat and mix in 1 cup of cheddar cheese until melted.
Adding the cheese off heat prevents it from becoming grainy.
Combine the cooked macaroni with the cheese sauce and transfer to a greased baking dish.
Mixing thoroughly ensures every piece of pasta is coated with sauce.
Top with the remaining cheddar cheese, breadcrumbs, and parmesan cheese.
The breadcrumb topping adds a delightful crunch to the dish.
Bake in the preheated oven until bubbly and golden brown, about 20 minutes.
Baking brings all the flavors together and creates a crispy topping.
Let the dish rest for 5 minutes before serving.
Resting allows the sauce to set and makes serving easier.
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