# What you need:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 tsp paprika
# How to make it:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package recommendations. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–2 minutes, allowing mixture to bubble without browning.
04 - Gradually add milk, whisking to prevent lumps. Stir in Dijon mustard, salt, pepper, and paprika. Continue stirring until sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove sauce from heat. Blend in cheddar and Gruyère cheeses until fully melted and smooth.
06 - Fold cooked macaroni into the cheese sauce, mixing gently for even coating.
07 - Spread macaroni mixture evenly in the prepared dish.
08 - In a bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle mixture evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until topping is golden and dish is bubbling.
10 - Allow to rest for 10 minutes before serving for optimal texture.
