Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside. This ensures your pasta stays firm and doesn’t turn mushy after baking

In a large saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until it turns a light golden color. This forms the base of your creamy cheese sauce. Keep whisking to prevent lumps

Gradually pour in milk while whisking constantly. Cook until the mixture thickens, about 5 minutes. It should coat the back of a spoon, velvety and smooth. Season with salt, black pepper, and a pinch of smoked paprika for depth

Lower the heat and add shredded cheddar and parmesan cheese in batches. Stir until melted and silky. The result is a creamy, savory, cheesy sauce that’s thick and indulgent—perfect for coating your pasta generously

Mix the cooked pasta into the cheese sauce, ensuring every piece is coated. Transfer to a buttered baking dish. Prepare the breadcrumb topping by mixing breadcrumbs, melted butter, paprika, and a dash of salt. Spread evenly over the pasta

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until bubbly and golden on top. The crispy breadcrumbs create a crunchy, flavorful crust, making this baked Mac And Cheese irresistibly decadent and comforting.