# Components:
→ 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 (adjust to taste)
11 - 1/4 tsp smoked paprika (optional)
→ Topping
12 - 1/2 cup shredded cheddar cheese
13 - 2 tbsp panko breadcrumbs (optional)
# Method 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 and cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in the evaporated milk and bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes.
05 - Stir in Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low and add the shredded cheddar and mozzarella cheeses in batches, stirring until melted and smooth.
07 - Add the drained macaroni to the cheese sauce and stir to coat evenly.
08 - Transfer the mixture into the prepared baking dish and sprinkle with shredded cheddar cheese and panko breadcrumbs if using.
09 - Bake in the preheated oven for 15–20 minutes until the top is bubbling and golden brown.
10 - Allow the dish to cool for 5 minutes before serving.
