Tini’s Mac and Cheese

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until bubbly.

Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook and stir until the mixture thickens, around 5-7 minutes.

Remove the saucepan from heat and stir in the cheddar cheese and mozzarella cheese until melted and smooth. Season with salt, black pepper, and paprika (if using).

Combine the drained macaroni with the cheese sauce, mixing well to ensure all the pasta is coated.

Pour the mac and cheese mixture into a greased 9x13 inch baking dish. Spread evenly to ensure an even cook.

Sprinkle the bread crumbs evenly over the top of the macaroni and cheese.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.