# List of Ingredients:
→ 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, adjust to taste
11 - 1/4 teaspoon smoked paprika (optional)
→ Topping
12 - 1/2 cup cheddar cheese, shredded
13 - 2 tablespoons panko breadcrumbs (optional)
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. 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 instructions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in the evaporated milk. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, ground black pepper, salt, and smoked paprika, stirring until well combined.
06 - Reduce heat to low. Add sharp cheddar and mozzarella in batches, stirring continuously until fully melted and smooth.
07 - Add the drained macaroni to the sauce and mix thoroughly to coat evenly.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish. Evenly distribute additional shredded cheddar cheese and panko breadcrumbs on top if using.
09 - Bake for 15 to 20 minutes until the topping is golden brown and bubbling.
10 - Allow to cool for 5 minutes before serving to enhance texture and flavor.
