# Ingredient List:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 ounces evaporated milk
03 - 2 cups sharp cheddar cheese, shredded
04 - 1 cup mozzarella cheese, shredded
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 cheddar cheese, shredded
13 - 2 tablespoons panko breadcrumbs (optional)
# Steps:
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 directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the 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 slightly thickened, about 2 to 3 minutes.
05 - Add Dijon mustard, garlic powder, black pepper, salt, and smoked paprika. Stir to combine.
06 - Reduce heat to low. Add shredded cheddar and mozzarella cheeses in batches, stirring until fully melted and smooth.
07 - Add the drained macaroni to the cheese sauce, stirring gently to coat evenly.
08 - Transfer the macaroni mixture to the prepared baking dish. Sprinkle additional cheddar cheese and panko breadcrumbs evenly on top, if using.
09 - Bake uncovered for 15 to 20 minutes until the top is bubbling and golden brown.
10 - Remove from oven and let rest 5 minutes before serving.
