Macaroni and Cheese

Preheat oven to 350°F. Bring 6 cups salted water to a boil in a large pot.

Cook pasta according to package directions until al dente (usually 8–10 minutes). Drain and set aside.

In a saucepan, melt 4 tbsp butter over medium heat.

Whisk in 3 tbsp flour to create a roux, stirring constantly for 1–2 minutes until it smells nutty.

Gradually whisk in 2 cups milk, stirring to avoid lumps. Cook for 3–5 minutes, stirring often, until thickened.

Remove from heat. Stir in 3 cups shredded cheddar and 0.5 cup parmesan until fully melted. Season with 0.5 tsp black pepper and 0.25 tsp paprika.

Transfer cooked pasta to a 9x13 baking dish. Pour cheese sauce over pasta and stir until evenly coated.

In a small bowl, toss 0.75 cup breadcrumbs with 2 tbsp melted butter. Sprinkle over the pasta mixture.

Bake for 20–25 minutes, until the topping is golden brown and the edges bubble slightly.

Let rest for 5 minutes before serving.