# Components:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 12 oz evaporated milk (1 can)
03 - 2 cups sharp cheddar cheese, shredded
04 - 1 cup mozzarella cheese, shredded
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 cheddar cheese, shredded
13 - 2 tbsp panko breadcrumbs (optional)
# Directions:
01 - Set oven to 350°F and lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook 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 1 minute until mixture is bubbly but not browned.
04 - Gradually whisk in evaporated milk. Stir constantly and bring to a gentle simmer until sauce slightly thickens, about 2–3 minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using. Stir well to combine.
06 - Lower heat and add shredded cheddar and mozzarella in batches, stirring continuously until completely melted and smooth.
07 - Fold the drained macaroni into the cheese sauce until evenly coated.
08 - Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle with extra cheddar and panko breadcrumbs if desired.
09 - Bake in preheated oven for 15 to 20 minutes until bubbly and golden brown on top.
10 - Allow to cool for 5 minutes to set before serving.
