Mac & Cheese Casserole

★Ingredients

For the Pasta:

1 lb elbow macaroni

Salt (for boiling pasta)

4 tbsp unsalted butter

1/4 cup all-purpose flour

For the Cheese Sauce:

3 cups milk (whole milk recommended)

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt and black pepper to taste

1/2 tsp ground mustard (optional)

1/4 tsp paprika (optional)

For the Topping:

1 cup breadcrumbs (Panko recommended)

2 tbsp melted butter

1/4 cup grated Parmesan cheese

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★Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
3. Make the Cheese Sauce:

• In a large saucepan, melt 4 tablespoons of butter over medium heat.
• Add the flour and whisk continuously for about 1-2 minutes to form a roux. The mixture should be smooth and slightly bubbly.
• Gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and begins to bubble.
• Reduce the heat to low and stir in the shredded cheddar, mozzarella, and Parmesan cheeses. Add salt, black pepper, ground mustard, and paprika, if using. Stir until the cheese is fully melted and the sauce is smooth.

1. Combine Pasta and Sauce:

• Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.

1. Prepare the Topping:

• In a small bowl, combine the breadcrumbs, melted butter, and 1/4 cup grated Parmesan cheese.

1. Assemble the Casserole:

• Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish.
• Sprinkle the breadcrumb mixture evenly over the top.

1. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

1. Serve:

• Let the casserole cool for a few minutes before serving.

Enjoy!