# 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 Steps:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, 1–2 minutes less than package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until bubbling without browning.
04 - Gradually whisk in milk. Add Dijon mustard, salt, black pepper, and paprika. Continue whisking until the sauce thickens and elegantly coats a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until completely melted and the sauce is smooth.
06 - Add drained macaroni to cheese sauce. Stir gently until pasta is evenly coated.
07 - Pour macaroni and cheese mixture into prepared baking dish, spreading evenly.
08 - In a bowl, mix panko breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle evenly across macaroni.
09 - Bake uncovered for 30–35 minutes, until topping is golden brown and filling is bubbling.
10 - Allow dish to rest 10 minutes before serving for optimal texture.
