# What You'll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 fluid 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 - Set the oven to 350°F and grease a medium baking dish.
02 - Boil a large pot of salted water and cook the elbow macaroni until just al dente according to package directions. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for one minute until bubbly but not browned.
04 - Gradually whisk in evaporated milk, stirring constantly until the mixture gently simmers and thickens slightly, about two to three minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika, stirring evenly.
06 - Lower heat to low and add shredded cheddar and mozzarella cheeses in batches, stirring continuously until fully melted and smooth.
07 - Stir the drained macaroni into the cheese sauce to coat thoroughly.
08 - Transfer the mixture into the prepared baking dish and evenly top with additional cheddar cheese and panko breadcrumbs 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 before serving to enhance texture and flavor.
