# What You’ll 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
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil elbow macaroni in a large pot of salted water until just al dente, about 1 to 2 minutes less than package recommendation. Drain and reserve.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes until bubbling but not colored.
04 - Gradually whisk in whole milk. Incorporate Dijon mustard, salt, black pepper, and paprika. Continue whisking until sauce thickens and coats the back of a spoon, about 6 to 7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until fully melted and smooth.
06 - Fold cooked macaroni into cheese sauce, ensuring even coating.
07 - Transfer sauced macaroni to the prepared baking dish, spreading uniformly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Mix well. Sprinkle topping evenly across macaroni.
09 - Bake uncovered for 30 to 35 minutes, until golden brown and bubbling at the edges.
10 - Allow to rest for 10 minutes before portioning and serving.
