# What you'll need:
→ 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
# Directions:
01 - Adjust oven rack to the middle position and preheat oven to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - Boil a large pot of salted water. Add elbow macaroni and cook until just al dente, about 1–2 minutes less than package recommendations. Drain pasta and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and cook, stirring constantly, for 1–2 minutes until bubbling but not browned.
04 - Slowly whisk in 4 cups whole milk, then add Dijon mustard, salt, black pepper, and paprika. Continue whisking until the sauce thickens and coats the back of a spoon, roughly 6–7 minutes.
05 - Remove saucepan from heat. Fold in grated cheddar and Gruyère cheeses, stirring until fully melted and sauce is smooth.
06 - Add drained macaroni to the cheese sauce and mix gently to ensure pasta is fully coated.
07 - Pour mac and cheese mixture into greased baking dish and spread evenly.
08 - In a small mixing bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Stir until crumbs are evenly coated.
09 - Sprinkle prepared topping evenly over macaroni. Bake uncovered for 30–35 minutes, until the surface is golden brown and sauce is bubbling.
10 - Let baked mac and cheese stand for 10 minutes to set before portioning.
