# Components:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 1 can (12 fluid 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
# Method:
01 - Preheat the oven to 350°F. Lightly grease a medium baking dish to prevent sticking.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente following package instructions. Drain and set aside.
03 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 minute until mixture is bubbly but not browned.
04 - Slowly whisk in evaporated milk. Bring to a gentle simmer, stirring constantly until the sauce thickens slightly, approximately 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using. Stir well to combine.
06 - Reduce heat to low. Add shredded cheddar and mozzarella in batches, stirring continuously until smooth and fully melted.
07 - Add the drained macaroni to the cheese sauce, stirring to coat evenly and thoroughly.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish. Sprinkle the shredded cheddar and panko breadcrumbs evenly over the top, if desired.
09 - Place the dish in the oven and bake for 15 to 20 minutes until the top is golden and bubbly.
10 - Remove from oven and allow to rest for 5 minutes before serving for best texture.
