# What You'll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 1 can (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 or to taste
11 - 1/4 teaspoon smoked paprika (optional)
→ Topping
12 - 1/2 cup shredded cheddar cheese
13 - 2 tablespoons panko breadcrumbs (optional)
# Directions:
01 - Preheat oven to 350°F and lightly grease a medium baking dish.
02 - Boil salted water in a large pot and cook 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 one minute until bubbly without browning.
04 - Gradually whisk in evaporated milk and simmer gently while stirring until the sauce thickens slightly, about 2 to 3 minutes.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika into the sauce.
06 - Reduce heat to low and add cheddar and mozzarella cheeses in batches, stirring until fully melted and smooth.
07 - Add cooked macaroni to the cheese sauce and stir until pasta is evenly coated.
08 - Transfer mixture to the prepared baking dish. Sprinkle with additional cheddar cheese and panko breadcrumbs, if desired.
09 - Bake uncovered for 15 to 20 minutes until the top is golden and bubbling.
10 - Allow to cool for 5 minutes before serving to set the sauce.
