# Components:
→ 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)
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package instructions. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in evaporated milk. Bring to a gentle simmer, stirring constantly until sauce thickens slightly, about 2–3 minutes.
05 - Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low. Add shredded cheddar and mozzarella cheeses in batches, stirring continuously until fully melted and smooth.
07 - Add drained pasta to the cheese sauce and stir to evenly coat all macaroni.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish. Evenly sprinkle shredded cheddar cheese and panko breadcrumbs on top if desired.
09 - Bake for 15 to 20 minutes until the top is bubbly and golden brown.
10 - Allow to cool for 5 minutes before serving.
