# What You'll 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F and grease a large 9x13 inch baking dish.
02 - Boil macaroni in salted water 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 butter and whisk in flour. Cook, whisking, for 1–2 minutes until bubbly but not browned.
04 - Slowly whisk in milk, then add Dijon mustard, salt, pepper, and paprika. Continue whisking until sauce thickens, about 6–7 minutes.
05 - Remove from heat and stir in grated cheddar and Gruyère until fully melted and smooth.
06 - Add cooked macaroni to cheese sauce, stirring gently until evenly coated.
07 - Transfer the macaroni mixture to the prepared dish, spreading evenly.
08 - Combine panko breadcrumbs, melted butter, Parmesan, and paprika. Sprinkle mixture evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until top is golden brown and bubbling.
10 - Allow to rest for 10 minutes before serving.
