535 Calories / serving
15 mins to Preparation and 30 mins to Cook
Preheat the oven to 240 degree c.
Cook the macaroni in the large pan until slightly firm. Drain and set aside.
Melt the butter in a large pot. Sprinkle the flour and whisk unit smooth over medium low heat. Add Meiji fresh milk and whisking constantly for 5 minutes or until thickened.
Add shredded cheese by haft and continue whisking until creamy and smooth. Seasoning with salt, pepper and paprika.
Pour the macaroni into saucepot and stir to combine.
Pour into a buttered baking dish, top with extra shredded cheese.
In a small bowl, mix breadcrumbs and parmesan cheese together. Sprinkle over the top of macaroni and bake until golden brown about 20 minutes.