Ingredients
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1 lb elbow macaroni
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4 tablespoons butter
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¼ cup all-purpose flour
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3½ cups whole milk, warm
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2 cups shredded sharp cheddar cheese
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1½ cups shredded mozzarella or Monterey Jack
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½ cup grated Parmesan cheese
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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Optional topping: 1 cup buttered breadcrumbs