Cook pasta:
Boil macaroni in salted water until just al dente (slightly firm), about 1 minute less than package instructions.
Drain and set aside.
Make cheese sauce:
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in warm milk, stirring constantly, until smooth and slightly thickened.
Stir in salt, pepper, and paprika.
Add 1½ cups cheddar and ½ cup Colby Jack, stirring until melted and smooth.
Combine pasta & sauce:
Add drained macaroni to the sauce and stir to coat evenly.
Assemble & bake:
Pour mixture into a greased 9×13-inch baking dish.
Sprinkle with remaining cheeses and, if desired, breadcrumbs.
Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden on top.
Serve:
Let rest for 5 minutes before serving for cleaner scoops.
💡 Tips:
For extra flavor, mix a pinch of dry mustard powder into the sauce.
If you like a creamier stovetop version, skip the baking step and serve right after mixing pasta with the sauce.
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