# What you'll need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 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)
# Method:
01 - Set the oven to 350°F and 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 1 minute until bubbly without browning.
04 - Slowly whisk evaporated milk into the roux. Simmer gently for 2 to 3 minutes, stirring constantly until the sauce thickens slightly.
05 - Incorporate Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low and gradually add shredded cheddar and mozzarella, stirring until completely melted and smooth.
07 - Mix the drained macaroni thoroughly into the cheese sauce to coat evenly.
08 - Transfer the macaroni and cheese mixture into the prepared dish. Sprinkle with additional cheddar cheese and panko breadcrumbs if desired.
09 - Bake in the preheated oven for 15 to 20 minutes until the top is golden and bubbling.
10 - Allow the dish to cool for 5 minutes before serving.
