# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a large 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 instructions. Drain and set aside.
03 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling but not browned.
04 - Gradually whisk in milk, then add Dijon mustard, salt, pepper, and paprika. Continue whisking for 6–7 minutes until sauce thickens and coats the back of a spoon.
05 - Remove saucepan from heat. Stir in cheddar and Gruyère until fully melted and smooth.
06 - Add drained macaroni to cheese sauce, and stir gently to coat evenly.
07 - Pour the creamy macaroni mixture into the prepared baking dish, spreading it out evenly.
08 - In a small mixing bowl, combine panko breadcrumbs, melted butter, Parmesan, and paprika until well mixed. Sprinkle over macaroni evenly.
09 - Bake uncovered for 30–35 minutes, until the topping is golden brown and bubbling.
10 - Let dish rest for 10 minutes before serving.
