Description
A close-up of Garlic Parmesan Mac and Cheese, featuring a golden breadcrumb crust and creamy, cheesy pasta, garnished with fresh herbs.
Ingredients
8 oz elbow macaroni 
2 tablespoons butter 
2 tablespoons all-purpose flour 
2 cups milk 
2 cups shredded sharp cheddar cheese 
1 cup grated Parmesan cheese
4 cloves garlic, minced 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon paprika
1/2 cup breadcrumbs 
2 tablespoons chopped parsley (for garnish) 
Instructions
Cook the Pasta:
In a large pot, cook the macaroni according to package instructions. Drain and set aside.
Make the Roux:
In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until bubbly.
Add Milk:
Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5 minutes).
Incorporate Cheeses and Garlic:
Reduce heat to low, then add cheddar cheese, Parmesan cheese, minced garlic, salt, pepper, and paprika. Stir until the cheeses are melted and smooth.
Combine Pasta and Cheese Sauce:
Add the cooked macaroni to the cheese sauce, stirring until well combined.
Prepare for Baking:
Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish.
Add Breadcrumb Topping:
Sprinkle breadcrumbs evenly over the top of the mac and cheese.
Bake:
Bake in the preheated oven for 20-25 minutes until the top is golden and crispy.
Garnish and Serve:
Remove from the oven, sprinkle with chopped parsley, and serve warm. Enjoy! 