Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 1 minute less than the package instructions. Drain and set aside.
- Melt butter in a saucepan over medium heat until it begins to foam.
- Whisk the flour into the melted butter for about one minute until the mixture is light golden and fragrant.
- Gradually pour in the milk while whisking constantly to prevent lumps. Cook for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from the heat. Stir in the shredded cheddar, smoked mozzarella, smoked paprika, salt, and pepper until the cheese is melted and smooth.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Preheat the oven to 180°C (350°F). In a small bowl, toss the breadcrumbs with olive oil and a pinch of smoked paprika.
- Transfer the pasta mixture to a baking dish and spread it out evenly with a spatula.
- Sprinkle the seasoned breadcrumbs evenly over the surface of the pasta.
- Bake for 20 to 25 minutes until the edges are bubbling and the top is golden brown. Tent with foil if the top browns too quickly.
- Remove from the oven and let rest for 5 minutes to allow the cheese to set. Serve hot.
Nutrition
Notes
Pasta Texture: I always make sure to cook my macaroni until it is just barely tender because it continues to soften while it bakes in the creamy sauce.
Cheese Variations: If you cannot find smoked mozzarella, I find that a smoked gouda works just as well to provide that deep, campfire flavor I love.
Preventing Lumps:
My secret for a silky sauce is to add the milk just a few tablespoons at a time at the beginning: this helps the flour and butter incorporate perfectly.
Make Ahead Advice: You can prep the whole dish earlier in the day and keep it in the fridge, but I suggest waiting to add the breadcrumb topping until the very last second so it stays light and crunchy.
Leftover Care: When I have leftovers the next day, I like to add a tiny splash of milk before microwaving to help loosen the sauce and restore that original creaminess.
Extra Flavor: I sometimes add a pinch of garlic powder to my breadcrumb mixture if I want a little extra punch to contrast with the smoky paprika.