# What you need:
→ 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 to follow:
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 macaroni until just al dente according to package instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until bubbly without browning.
04 - Gradually whisk in evaporated milk. Simmer gently, stirring constantly until sauce thickens, 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 cheddar and mozzarella in batches, stirring until fully melted and smooth.
07 - Add drained macaroni to the cheese sauce and stir until evenly coated.
08 - Transfer mixture to prepared dish. Sprinkle with extra cheddar and panko breadcrumbs if desired.
09 - Bake for 15 to 20 minutes until bubbling and golden on top.
10 - Allow to cool for 5 minutes prior to serving.
