# 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:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling.
04 - Gradually whisk in milk, then add Dijon mustard, salt, pepper, and paprika. Continue whisking until the sauce thickens, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in cheddar and Gruyère cheese until the mixture is fully melted and smooth.
06 - Gently fold cooked macaroni into the cheese sauce until evenly coated.
07 - Pour macaroni and sauce mixture into the prepared baking dish, spreading evenly.
08 - Mix panko breadcrumbs, melted butter, Parmesan cheese, and paprika in a bowl. Sprinkle topping evenly across the surface.
09 - Bake uncovered for 30–35 minutes or until the topping is golden and the dish is bubbling.
10 - Allow to rest for 10 minutes before serving.
