# 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 grated Parmesan cheese
14 - 1/4 teaspoon paprika
# Directions:
01 - Preheat oven to 350°F and 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 instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes, stirring constantly, until bubbling without browning.
04 - Gradually whisk milk into roux. Stir in Dijon mustard, salt, black pepper, and paprika. Continue whisking until thickened, about 6–7 minutes. Remove from heat and stir in grated cheddar and Gruyère cheeses until melted and smooth.
05 - Add cooked macaroni to cheese sauce and fold gently until evenly coated.
06 - Spread macaroni and cheese mixture evenly in the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle evenly over macaroni.
08 - Bake uncovered for 30–35 minutes, until the top is golden brown and bubbling.
09 - Allow to rest for 10 minutes before serving for optimal texture.
