# What You Need:
→ Pasta
01 - 1 pound (450 g) elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons (60 g) unsalted butter
03 - 1/3 cup (40 g) all-purpose flour
04 - 4 cups (950 ml) 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 (250 g) sharp cheddar cheese, grated
10 - 1 cup (100 g) Gruyère cheese, grated
→ Topping
11 - 1/2 cup (60 g) panko breadcrumbs
12 - 2 tablespoons (30 g) unsalted butter, melted
13 - 1/4 cup (30 g) grated Parmesan cheese
14 - 1/4 teaspoon paprika
# How-To Steps:
01 - Preheat oven to 350°F (180°C). Lightly grease a 9x13-inch baking dish.
02 - Boil macaroni in a large pot of salted water until just al dente, shortening cook time by 1–2 minutes compared to package instructions. Drain and reserve.
03 - In a large saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–2 minutes, allowing mixture to bubble without browning.
04 - Gradually pour in milk, incorporating Dijon mustard, salt, black pepper, and paprika. Whisk steadily 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 until fully melted and the sauce is smooth.
06 - Gently fold cooked macaroni into cheese sauce, ensuring even coating.
07 - Pour mixture into prepared baking dish and spread evenly.
08 - In a mixing bowl, blend panko breadcrumbs, melted butter, Parmesan cheese, and paprika until combined. Distribute evenly over macaroni surface.
09 - Bake uncovered for 30–35 minutes, until topping is golden brown and sauce is bubbling.
10 - Allow to rest for 10 minutes before portioning and serving.
