Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook macaroni according to package instructions. Drain and set aside.
- Prep Time: 15
- Cook Time: 30