# Components:
→ 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
# Method:
01 - Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour; cook for 1–2 minutes, stirring, until bubbling but not browned.
04 - Gradually whisk in milk. Add Dijon mustard, salt, pepper, and paprika. Whisk constantly until sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove from heat. Stir in cheddar and Gruyère until melted and smooth.
06 - Fold cooked macaroni into the cheese sauce until well coated.
07 - Transfer the macaroni mixture to the prepared baking dish, spreading evenly.
08 - Mix panko breadcrumbs, melted butter, Parmesan, and paprika in a bowl. Sprinkle evenly over macaroni.
09 - Bake uncovered for 30–35 minutes until the topping is golden brown and bubbly.
10 - Allow to rest for 10 minutes before serving.
