Ingredients

• For the pasta:

  • 2 cups elbow macaroni (or any pasta of your choice)
  • Water (for boiling)
  • 1 teaspoon salt (for boiling water)

• For the cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (warm)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese (optional for extra creaminess)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • Salt and black pepper (to taste)
  • 1/4 teaspoon paprika (optional, for a smoky flavor)

• Optional toppings:

  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta:

   • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.

2. Make the roux:

   • In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a paste (this is called a roux). Cook for about 1 minute to eliminate the raw flour taste.

3. Prepare the cheese sauce:

   • Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue stirring until the mixture thickens (about 3-5 minutes).
   • Reduce the heat to low, then stir in the shredded cheddar cheese and mozzarella until fully melted and smooth.
   • Season the sauce with garlic powder, onion powder, paprika, salt, and black pepper.

4. Combine pasta and sauce:

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

5. Optional baked topping:

   • Preheat your oven to 375°F (190°C).
   • In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture over the mac and cheese.
   • Bake in the oven for 15-20 minutes until the top is golden and crispy.

6. Serve and enjoy!

   • Serve hot as a main dish or a side. Garnish with fresh parsley if desired.