Choose the cooking method that suits you best: Oven, Air Fryer, Crockpot, or Instant Pot.

Oven Method:

• Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.
• Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
• In a saucepan over medium heat, melt the butter (or vegan butter). Stir in the cornstarch (or arrowroot powder) until well combined to create a roux.
• Gradually whisk in the milk of your choice. Continue whisking until the mixture thickens, about 5-7 minutes.
• Reduce heat to low, then add the shredded cheddar and mozzarella cheese (or vegan alternatives), stirring until the cheese melts and the sauce is smooth. Season with salt, black pepper, and paprika.
• Combine the cooked macaroni and the cheese sauce in the greased baking dish. Mix well.
• In a small bowl, combine the breadcrumbs with the grated Parmesan (or vegan Parmesan). Sprinkle this mixture evenly over the macaroni.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.

Air Fryer Method:

• Follow steps 1 to 5 from the oven method to prepare the macaroni and cheese sauce.
• In an oven-safe air fryer container, combine the cooked macaroni and cheese sauce. Mix well.
• Sprinkle the breadcrumb-Parmesan mixture over the top.
• Air fry at 350°F (175°C) for about 10-12 minutes, or until the top is crispy and golden brown.

Crockpot Method:

• Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
• In a saucepan over medium heat, melt the butter (or vegan butter). Stir in the cornstarch (or arrowroot powder) until well combined to create a roux.
• Gradually whisk in the milk of your choice. Continue whisking until the mixture thickens, about 5-7 minutes.
• Reduce heat to low, then add the shredded cheddar and mozzarella cheese (or vegan alternatives), stirring until the cheese melts and the sauce is smooth. Season with salt, black pepper, and paprika.
• In your crockpot, combine the cooked macaroni and the cheese sauce. Mix well.
• In a small bowl, combine the breadcrumbs with the grated Parmesan (or vegan Parmesan). Sprinkle this mixture evenly over the macaroni.
• Cover the crockpot and cook on low for 2-3 hours or until the mac and cheese is heated through and the top is crispy.

Instant Pot Method:

• Cook the elbow macaroni in your Instant Pot using the "Sauté" function according to package instructions until al dente. Drain and set aside.
• In the Instant Pot, melt the butter (or vegan butter) using the "Sauté" function. Stir in the cornstarch (or arrowroot powder) until well combined to create a roux.
• Gradually whisk in the milk of your choice. Continue whisking until the mixture thickens, about 5-7 minutes.
• Reduce the heat by switching off the "Sauté" function, then add the shredded cheddar and mozzarella cheese (or vegan alternatives), stirring until the cheese melts and the sauce is smooth. Season with salt, black pepper, and paprika.
• Combine the cooked macaroni and the cheese sauce in the Instant Pot. Mix well.
• In a small bowl, combine the breadcrumbs with the grated Parmesan (or vegan Parmesan). Sprinkle this mixture evenly over the macaroni.
• Set your Instant Pot to "Keep Warm" mode, cover with a glass lid (or use the Instant Pot lid without sealing), and let it sit for about 10-15 minutes to allow the top to become crispy.
• Enjoy your Baked Mac and Cheese in the style that suits you best, whether it's baked in the oven, air fried, slow-cooked, or prepared in an Instant Pot. It's a versatile and satisfying dish for all mac and cheese lovers!