Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 4 cups extra sharp cheddar cheese, freshly grated
  • 1 cup parmesan cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp paprika

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook for 2 minutes less than the package instructions for al dente. Drain and set aside.
  2. Melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty and looks like a pale paste.
  3. Slowly pour in the warmed milk, whisking constantly to eliminate lumps. Simmer until thickened enough to coat the back of a spoon.
  4. Remove from heat and stir in the sharp cheddar and parmesan until completely melted and glossy.
  5. Fold in the garlic powder, onion powder, smoked paprika, and cayenne pepper.
  6. Fold the undercooked pasta into the cheese sauce until every noodle is submerged. Pour the mixture into a 9x13 inch baking dish.
  7. In a small bowl, mix panko, 2 tbsp melted butter, and paprika; sprinkle evenly over the top.
  8. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the topping is a deep golden brown.