Healthier Homemade Mac and Cheese

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)

2 tablespoons butter

2 ½ tablespoons all-purpose flour

2 cups shredded low-fat Cheddar cheese

½ cup grated Parmesan cheese

3 cups low-fat (1%) milk

2 tablespoons butter

½ cup whole wheat bread crumbs

1 pinch paprika

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.

Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.

Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.