# Components:
→ 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 grated Parmesan cheese
14 - 1/4 teaspoon paprika
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish to prevent sticking.
02 - Boil macaroni in a large pot of salted water until just al dente, approximately 1–2 minutes less than package timing. Drain and reserve.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until aromatic and bubbling, without browning.
04 - Gradually whisk in milk, then add Dijon mustard, salt, pepper, and paprika. Continue whisking until the sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove pan from heat. Stir in grated cheddar and Gruyère cheeses until fully melted and silky.
06 - Add drained macaroni to the sauce. Stir gently until all pasta is evenly coated.
07 - Spread the macaroni and cheese mixture evenly in the prepared baking dish.
08 - Mix panko breadcrumbs, melted butter, grated Parmesan, and paprika in a bowl. Sprinkle topping evenly over macaroni.
09 - Bake uncovered for 30–35 minutes, until the surface is golden brown and the edges are bubbling.
10 - Allow to rest for 10 minutes before portioning and serving to enhance texture.
