# What you need:
→ Pasta
01 - 4 ounces 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
10 - 2 tablespoons breadcrumbs (optional)
11 - 1 teaspoon melted butter (optional)
# How to make it:
01 - Bring a medium pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
03 - Gradually whisk in milk, ensuring no lumps remain. Cook, stirring frequently, until the mixture thickens, about 3 to 5 minutes.
04 - Reduce heat to low. Add cheddar and mozzarella cheeses, salt, black pepper, and paprika. Stir until cheese melts completely and sauce is smooth.
05 - Add the drained macaroni to the cheese sauce and stir until pasta is evenly coated.
06 - Preheat broiler. Mix breadcrumbs with melted butter and sprinkle over mac and cheese in an oven-safe dish. Broil for 2 to 3 minutes until golden brown.
07 - Serve immediately while hot.
