# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt, plus more to taste
10 - 1/4 tsp black pepper
11 - 2 cups sharp cheddar cheese, grated
12 - 3/4 cup Gruyère or Monterey Jack cheese, grated
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
16 - 1/4 tsp smoked paprika (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the macaroni for 1-2 minutes less than package directions until al dente. Drain and set aside.
03 - In a large saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes until foamy but not browned.
04 - Gradually whisk in the whole milk and heavy cream. Cook, whisking constantly, until the sauce thickens and begins to simmer, about 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Remove the sauce from heat. Stir in the grated sharp cheddar and Gruyère or Monterey Jack cheeses until fully melted and smooth. Adjust seasoning to taste.
07 - Mix the cooked macaroni with the cheese sauce until thoroughly combined. Transfer the mixture to the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and smoked paprika if using. Sprinkle evenly over the pasta mixture.
09 - Bake for 25 to 30 minutes, or until the topping is golden brown and bubbling.
10 - Allow the dish to rest for 5 minutes before serving.
