# What You’ll Need:
→ Pasta
01 - 1 lb 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. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Add flour and whisk constantly for 1–2 minutes, until mixture is bubbling but not browned.
04 - Gradually whisk in whole milk. Stir in Dijon mustard, salt, black pepper, and paprika. Continue whisking for 6–7 minutes, until sauce is thick enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère until fully melted and smooth.
06 - Add drained macaroni to the cheese sauce, stirring gently to ensure pasta is evenly coated.
07 - Pour macaroni mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, mix together panko breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle topping evenly over the macaroni.
09 - Bake uncovered for 30–35 minutes or until the surface is golden brown and bubbling.
10 - Allow to cool for 10 minutes before serving to set.
