Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups 2% milk
  • 2 cups extra-sharp cheddar, grated
  • 1 cup mozzarella, grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 1/2 tsp dried parsley

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook for 2 minutes less than the package directions for al dente. Drain the pasta and set aside without rinsing.
  2. Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty.
  3. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from heat and stir in the sharp cheddar and mozzarella until completely melted and smooth.
  5. Fold in garlic powder, smoked paprika, salt, and black pepper.
  6. Preheat oven to 350°F (175°C). Fold the undercooked macaroni into the cheese sauce until every noodle is fully submerged.
  7. Pour the mixture into a greased 9x13 inch baking dish.
  8. Mix Panko, Parmesan, melted butter, and parsley in a small bowl; sprinkle evenly over the top and bake for 40 minutes until the crust is golden brown.