# Ingredient list:
→ Pasta
01 - 1 pound 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 Parmesan cheese, grated
14 - 1/4 teaspoon paprika
# How to Make It:
01 - Preheat oven to 350°F. Grease a large baking dish, approximately 9x13 inches.
02 - Boil pasta in a large pot of generously salted water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and cook for 1–2 minutes until bubbling without browning.
04 - Gradually add 4 cups milk while whisking. Stir in Dijon mustard, salt, black pepper, and paprika. Whisk continuously until sauce thickens, 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 cheese sauce, stirring gently to coat all pieces evenly.
07 - Transfer coated macaroni into the prepared baking dish, spreading mixture evenly.
08 - Mix panko breadcrumbs, melted butter, Parmesan cheese, and paprika in a bowl. Sprinkle topping evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until the surface is golden brown and bubbling.
10 - Allow to rest for 10 minutes out of the oven before portioning.
