Step 1

Prepare the elbow macaroni according to package instructions in well-salted water until al dente. Drain and set aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring frequently with a whisk, for about 2 minutes, or until the mixture turns a light brown color.

Step 3

Gradually whisk in the milk, stirring continuously until smooth. Add the salt, black pepper, and steak seasoning. Stir until the cheese is fully melted.

Step 4

Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling, lower the heat and cook until the sauce thickens enough to coat the back of a spoon.

Step 5

Stir the cooked macaroni into the cheese sauce until well combined.

Step 6

Heat a skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until they are golden brown. Remove from the pan and set aside.

Step 7

In the same skillet, melt a little butter. Return the toasted breadcrumbs to the skillet and stir in the grated Parmesan cheese, paprika, and chopped parsley. Mix well to combine.

Step 8

Transfer the mac and cheese to a large serving dish and sprinkle the Parmesan breadcrumb mixture on top. Garnish with additional parsley and a dash of black pepper if desired.