# What You Need:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 tsp paprika
# How-To Steps:
01 - Set oven temperature to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain thoroughly.
03 - In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and stir until mixture bubbles but does not brown, about 1–2 minutes.
04 - Slowly pour in 4 cups milk, whisking constantly. Incorporate Dijon mustard, salt, pepper, and paprika. Continue to whisk until the sauce thickens and adheres to the spoon, approximately 6–7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until fully melted and creamy.
06 - Add drained macaroni to the cheese sauce. Gently fold until all pasta is evenly coated.
07 - Transfer the macaroni mixture to the prepared baking dish, spreading in an even layer.
08 - In a mixing bowl, toss panko breadcrumbs with melted butter, grated Parmesan, and paprika. Distribute topping evenly across the macaroni.
09 - Place dish, uncovered, in oven. Bake for 30–35 minutes until golden brown and cheeses are bubbling.
10 - Allow macaroni and cheese to rest for 10 minutes before serving for optimal texture.
