# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 1/4 cup unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp smoked paprika
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper
12 - 2 cups sharp cheddar cheese, grated
13 - 1 cup Gruyère cheese, grated
14 - 1/2 cup mozzarella cheese, grated
→ Topping
15 - 1 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 1/4 cup grated Parmesan cheese
18 - 1/4 tsp smoked paprika
# Method:
01 - Preheat oven to 350°F and lightly grease a 9x13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1 to 2 minutes less than package directions. Drain and set aside.
03 - Melt 1/4 cup unsalted butter in a large saucepan over medium heat. Whisk in 1/3 cup flour continuously for 1 to 2 minutes to form a roux.
04 - Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, cooking until slightly thickened, about 4 to 5 minutes.
05 - Remove from heat and stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper until combined.
06 - Add the grated cheddar, Gruyère, and mozzarella cheeses, stirring until fully melted and smooth.
07 - Fold the drained macaroni into the cheese sauce until evenly coated.
08 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
09 - In a bowl, mix together panko breadcrumbs, melted butter, grated Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
10 - Bake uncovered for 25 to 30 minutes until the topping is golden and bubbling.
11 - Allow to rest for 10 minutes before slicing and serving.
