# Ingredient list:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or oil.
02 - Cook elbow macaroni in generously salted boiling water until just al dente, about 1–2 minutes less than package directions. Drain thoroughly.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until bubbling without browning.
04 - Gradually whisk in whole milk. Blend in Dijon mustard, salt, black pepper, and paprika. Continue whisking until sauce is thickened and coats the back of a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until melted and the sauce is smooth.
06 - Add drained macaroni to cheese sauce. Gently fold until evenly coated.
07 - Transfer macaroni mixture to prepared baking dish. Spread into an even layer.
08 - Combine panko breadcrumbs, melted butter, grated Parmesan, and paprika in a mixing bowl. Distribute topping evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until the top is golden brown and bubbling.
10 - Let stand for 10 minutes before serving to allow flavors to meld and ensure clean slices.
