Ingredients

• - 8 oz elbow macaroni
• - 2 cups shredded sharp cheddar cheese
• - 1/2 cup grated Parmesan cheese
• - 3 cups milk
• - 1/4 cup butter
• - 2 1/2 tablespoons all-purpose flour
• - 2 tablespoons butter
• - 1/2 cup bread crumbs
• - 1 pinch paprika

Directions

1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2. In a large pot, bring salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain.
3. 3. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in the large pot and pour sauce over macaroni. Stir well.
4. 4. Melt butter or margarine and mix with breadcrumbs; spread over the macaroni and cheese to cover.
5. 5. Sprinkle with paprika.
6. 6. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until the top is crispy and golden brown.