# What You'll Need:
→ Pasta
01 - 1 lb 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
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish, ensuring all corners are well-coated.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, approximately 1–2 minutes less than package guidance. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes, stirring continuously, until mixture is bubbling and smooth.
04 - Gradually whisk in whole milk. Add Dijon mustard, salt, black pepper, and paprika. Continue whisking until sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in cheddar and Gruyère cheeses until fully melted and integrated.
06 - Fold cooked macaroni into the cheese sauce, stirring gently to coat evenly.
07 - Spread macaroni mixture evenly in the prepared baking dish.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Mix until uniformly coated.
09 - Sprinkle breadcrumb topping evenly over macaroni mixture in the baking dish.
10 - Bake uncovered for 30–35 minutes, or until topping is golden brown and bubbling. Allow to rest for 10 minutes before serving for best texture.
