# Components:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 12 oz evaporated milk
03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon all-purpose flour
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt or to taste
11 - 1/4 teaspoon smoked paprika (optional)
→ Topping
12 - 1/2 cup shredded cheddar cheese
13 - 2 tablespoons panko breadcrumbs (optional)
# Directions:
01 - Preheat the oven to 350°F and grease a medium baking dish.
02 - Bring a large pot of salted water to a boil, then cook the elbow macaroni until just al dente according to package directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute until bubbly without browning.
04 - Gradually whisk in evaporated milk, stirring constantly, and bring to a gentle simmer until the sauce thickens slightly, about 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika if desired, stirring to combine.
06 - Reduce heat to low and add shredded sharp cheddar and mozzarella cheeses in batches, stirring continuously until fully melted and smooth.
07 - Add drained macaroni to the cheese sauce and stir to ensure even coating.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish. Sprinkle with remaining shredded cheddar and panko breadcrumbs if using.
09 - Bake uncovered for 15 to 20 minutes until the top is golden and bubbly.
10 - Remove from oven and let stand for 5 minutes before serving.
