# What You’ll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 ounces 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)
# How-To:
01 - Preheat oven to 350°F and grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente as per package instructions. Drain and set aside.
03 - Melt unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly, avoiding browning.
04 - Gradually whisk in evaporated milk. Bring to a gentle simmer, stirring constantly until slightly thickened, about 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using, stirring to combine.
06 - Reduce heat to low. Add shredded cheddar and mozzarella cheeses in batches, stirring until fully melted and smooth.
07 - Add cooked macaroni to cheese sauce and stir to coat uniformly.
08 - Transfer mixture to prepared baking dish. Sprinkle with cheddar cheese and panko breadcrumbs if desired.
09 - Bake in preheated oven for 15 to 20 minutes until bubbling and golden on top.
10 - Allow to cool for 5 minutes before serving.
