# What You Need:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 teaspoon paprika
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish for even cooking and easy serving.
02 - Boil elbow macaroni in a large pot of salted water until just al dente, about 1–2 minutes less than package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and cook for 1–2 minutes, stirring constantly, until the mixture is bubbling but not browned.
04 - Gradually add 4 cups whole milk, whisking continuously. Stir in Dijon mustard, salt, pepper, and paprika. Cook until the sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until fully melted and smooth.
06 - Add cooked macaroni to the cheese sauce, gently stirring to coat every piece.
07 - Spread the macaroni and cheese mixture evenly in the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan and paprika. Sprinkle evenly over the macaroni for a crisp finish.
09 - Bake uncovered for 30–35 minutes, until the surface is golden brown and bubbly throughout.
10 - Allow the bake to rest for 10 minutes before slicing and serving for optimal texture and flavor.
