# Ingredients:
→ 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 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 or to taste
11 - 1/4 tsp smoked paprika (optional)
→ Topping
12 - 1/2 cup shredded cheddar cheese
13 - 2 tbsp panko breadcrumbs (optional)
# Instructions:
01 - Set the oven to 350°F and grease a medium baking dish.
02 - Boil salted water in a large pot; cook elbow macaroni until just al dente as per package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter, whisk in flour, and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in evaporated milk, bringing to a gentle simmer, stirring continuously until sauce thickens slightly, about 2 to 3 minutes.
05 - Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
06 - Reduce heat to low; add shredded cheddar and mozzarella cheeses in batches, stirring until fully melted and smooth.
07 - Add drained macaroni to cheese sauce and stir to coat evenly.
08 - Transfer mixture to prepared baking dish; sprinkle remaining cheddar cheese and optional panko breadcrumbs on top.
09 - Bake for 15 to 20 minutes until the top is bubbling and golden brown.
10 - Allow to cool for 5 minutes prior to serving.
