# The Ingredients You'll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 1 can (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)
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F. Grease a medium baking dish thoroughly.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente per package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for one minute until bubbly without browning.
04 - Gradually whisk in evaporated milk, bringing the mixture to a gentle simmer. Stir constantly until slightly thickened, approximately 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika. Stir to combine evenly.
06 - Reduce heat to low. Add shredded sharp cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
07 - Add drained elbow macaroni to the cheese sauce, stirring to coat all pieces uniformly.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish. Evenly sprinkle additional shredded cheddar and panko breadcrumbs on top if using.
09 - Bake in the preheated oven for 15 to 20 minutes, until the top is bubbling and golden brown.
10 - Allow to cool for five minutes to set before serving.
