# 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
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente, approximately 1–2 minutes less than package directions. Drain thoroughly 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 continually, until bubbling but not browned.
04 - Gradually whisk in 4 cups milk, then add Dijon mustard, salt, black pepper, and paprika. Whisk frequently until the sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove from heat. Stir in grated cheddar and Gruyère cheeses until fully melted and smooth.
06 - Add cooked macaroni to the cheese sauce. Gently stir to evenly coat the pasta.
07 - Spread the macaroni mixture evenly into the prepared baking dish.
08 - In a small mixing bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle evenly over the macaroni.
09 - Bake uncovered for 30–35 minutes, until the topping is crisp and golden brown and the dish is bubbling.
10 - Let stand for 10 minutes to set before serving warm.
