# Components:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 12 oz can evaporated milk
03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
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, or to taste
11 - 1/4 tsp smoked paprika (optional)
→ Topping
12 - 1/2 cup shredded cheddar cheese
13 - 2 tbsp panko breadcrumbs (optional)
# Method:
01 - Preheat oven to 350°F. 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 one minute until bubbly, avoiding browning.
04 - Gradually whisk in evaporated milk. Simmer gently, stirring constantly, until the sauce thickens slightly, about two to three minutes.
05 - Add Dijon mustard, garlic powder, black pepper, salt, and smoked paprika. Stir well to combine.
06 - Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until fully melted and smooth.
07 - Add drained macaroni to the cheese sauce and stir thoroughly to coat evenly.
08 - Transfer the mixture into the prepared baking dish. Sprinkle with additional cheddar cheese and panko breadcrumbs if using.
09 - Bake for 15 to 20 minutes until bubbly and golden on top.
10 - Allow to rest for five minutes before serving.
