Ingredients:
For the pasta:
• 400g (14 oz) elbow macaroni
• 1 tsp salt (for boiling water)
For the cheese sauce:
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups (750ml) whole milk
• 1 cup (250ml) heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• ½ tsp garlic powder (optional)
• 2 ½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
For the topping:
• 1 cup panko breadcrumbs
• 2 tbsp butter (melted)
• ½ cup shredded cheddar cheese
Instructions:
1. Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Cook the macaroni 1 minute less than the package instructions (it will finish cooking in the oven).
• Drain and set aside.
2. Make the Cheese Sauce:
• In a large saucepan, melt butter over medium heat.
• Add flour and whisk continuously for about 1 minute until smooth.
• Slowly pour in the milk and cream, whisking constantly to avoid lumps.
• Cook for 3-4 minutes until slightly thickened.
• Add salt, pepper, paprika, and garlic powder.
• Remove from heat and stir in cheddar, mozzarella, and Parmesan cheese until melted.
3. Combine & Assemble:
• Add the drained macaroni to the cheese sauce and mix well.
• Pour the mixture into a greased 9×13-inch (23×33 cm) baking dish.
4. Prepare the Topping:
• In a small bowl, mix panko breadcrumbs with melted butter.
• Sprinkle cheddar cheese over the macaroni, then add the breadcrumb mixture on top.
5. Bake:
• Preheat oven to 180°C (350°F).
• Bake uncovered for 20-25 minutes, or until golden brown and bubbly.
6. Serve & Enjoy!
• Let it cool for 5 minutes before serving.