# What You'll Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 12 oz evaporated milk
03 - 2 cups sharp cheddar cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 2 tbsp unsalted butter
06 - 1 tbsp all-purpose flour
07 - 1 tsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp salt, adjust to taste
11 - 1/4 tsp smoked paprika (optional)
→ Topping
12 - 1/2 cup cheddar cheese, shredded
13 - 2 tbsp panko breadcrumbs (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a medium-sized baking dish thoroughly.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package directions. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for one minute until bubbly, avoiding browning.
04 - Gradually whisk in evaporated milk. Bring to gentle simmer, stirring constantly, and cook until slightly thickened, about 2 to 3 minutes.
05 - Stir in Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low. Add cheddar and mozzarella cheeses gradually, stirring continuously until cheese is fully melted and sauce is smooth.
07 - Add drained macaroni to the cheese sauce, stirring until pasta is evenly coated.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle additional shredded cheddar and panko breadcrumbs over the top if desired.
09 - Bake in preheated oven for 15 to 20 minutes, until the surface is bubbly and golden brown.
10 - Allow to cool for 5 minutes before serving to let the sauce set slightly.
