# 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
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a large 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, around one to two minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and cook for one to two minutes until bubbling but not browned.
04 - Gradually add 4 cups milk while whisking. Incorporate Dijon mustard, salt, black pepper, and paprika. Continue whisking until the sauce thickens and coats the back of a spoon, about six to seven minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheeses until the mixture is melted and velvety.
06 - Add cooked macaroni to the cheese sauce. Gently stir to evenly coat the pasta.
07 - Transfer the macaroni and cheese mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Mix thoroughly, then sprinkle the topping evenly over the macaroni.
09 - Bake uncovered at 350°F for thirty to thirty-five minutes, or until the top is golden brown and the sauce is bubbling.
10 - Allow to rest for ten minutes before serving to set the cheese sauce.
