# 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
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 and grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute until bubbly but not browned.
04 - Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about two to three minutes.
05 - Stir in Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low and add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
07 - Add the drained macaroni to the cheese sauce and stir to coat evenly.
08 - Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle with additional shredded cheddar cheese and panko breadcrumbs, if desired.
09 - Bake for 15 to 20 minutes until the top is golden and bubbling.
10 - Allow to cool for five minutes before serving.
