Ingredients:

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter
  • 1 teaspoon paprika

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  3. In a medium pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
  4. Gradually add milk while whisking to avoid lumps. Continue whisking until the mixture thickens and bubbles.
  5. Remove from heat and stir in the shredded Cabot cheddar cheese, garlic powder, and onion powder. Mix until melted and creamy.
  6. In a large mixing bowl, combine the drained macaroni and cheese sauce. Stir until the pasta is evenly coated.
  7. Transfer the mac and cheese to a greased 9x13-inch baking dish.
  8. In a small bowl, mix breadcrumbs, melted butter, and paprika. Sprinkle evenly over the mac and cheese.
  9. Bake in the preheated oven for 20 minutes, or until bubbly and golden on top.
  10. Allow to cool for a few minutes before serving.