1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup breadcrumbs
Step 1
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Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter to ensure that your mac and cheese doesn't stick to the pan.
Step 2
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Once the sugar has dissolved, carefully add the sliced habanero peppers to the saucepan. Be cautious when handling the peppers, Stir the peppers into the syrup until they are evenly coated.
Step 3
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In the same large saucepan used for cooking the macaroni, melt the butter over medium heat. Once melted, gradually add in the flour while continuously stirring to create a roux. Cook the flour and butter mixture for 1-2 minutes, and keep stirring.