A delightful twist on the classic Southern macaroni and cheese, featuring a creamy texture and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
Cook the elbow macaroni in a pot of boiling salted water until al dente, then drain.
Don't overcook the pasta; it will continue cooking in the oven.
In a mixing bowl, combine the shredded cheddar and Colby cheeses.
Mixing the cheeses ensures an even distribution of flavors.
Layer half of the cooked macaroni in a greased casserole dish, then top with half of the cheese mixture.
Press the layers gently to create a compact dish.
Repeat the layering with the remaining macaroni and cheese mixture.
Ensure the top layer is evenly spread for a uniform bake.
Melt the butter and mix it with the panko breadcrumbs and smoked paprika.
The smoked paprika adds a subtle depth of flavor to the topping.
Spread the breadcrumb mixture evenly over the top layer of cheese.
Ensure the topping covers the entire surface for a crispy finish.
Pour the milk evenly over the entire dish.
Pouring the milk slowly helps it distribute evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the milk is absorbed.
Check the dish halfway through to ensure even baking.
Let the dish rest for at least 10 minutes before serving.
Resting allows the dish to set and makes serving easier.
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