# 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. Lightly grease a 9x13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt 4 tbsp butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbling without browning.
04 - Gradually whisk in whole milk. Add Dijon mustard, salt, black pepper, and paprika. Continue whisking until the sauce thickens and coats a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in cheddar and Gruyère cheeses until fully melted and smooth.
06 - Add cooked macaroni to cheese sauce and mix gently to coat evenly.
07 - Pour the mixture into the prepared baking dish, spreading it out smoothly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Mix until evenly combined.
09 - Sprinkle topping evenly over the macaroni. Bake uncovered for 30–35 minutes until golden brown and bubbling.
10 - Let the baked macaroni rest for 10 minutes before serving.
