Ingredients:
12 oz elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
2 cups sharp cheddar cheese, shredded
1 cup Colby Jack cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup breadcrumbs (optional, for topping)
1 tablespoon melted butter (optional, for topping)
Directions:
Cook Pasta: Preheat oven to 350°F (175°C). Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the milk and half-and-half, continuing to whisk until the mixture thickens.
Add Cheese and Spices: Remove the saucepan from heat. Stir in the cheddar and Colby Jack cheeses until melted and smooth. Season with salt, pepper, ground mustard, and paprika.
Combine and Bake: Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Pour the mixture into a greased 9×13-inch baking dish. (Optional: Combine breadcrumbs with melted butter and sprinkle over the top for a crispy topping.)
Bake: Bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 380 per serving | Servings: 8
