# What you'll need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 1 tsp Dijon mustard
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 3 cups sharp cheddar cheese, grated
12 - 1 cup Gruyère cheese, grated
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup Parmesan cheese, grated
16 - 1/4 tsp paprika
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbling, but not browned.
04 - Gradually whisk in whole milk and heavy cream. Bring to a simmer, stirring constantly, until thickened, about 4 to 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Remove sauce from heat and add cheddar and Gruyère cheeses. Stir until fully melted and smooth.
07 - Mix cooked macaroni into cheese sauce thoroughly. Transfer mixture to prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle evenly over macaroni mixture.
09 - Bake for 25 to 30 minutes, until topping is golden and sauce is bubbling.
10 - Allow to rest for 5 minutes to set before serving.
