Ingredients:

  • 1 pound elbow macaroni
  • Water (for boiling)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Boil a large pot of water; add salt. Cook elbow macaroni until al dente according to package instructions. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux; cook for 2-3 minutes until golden.
  3. Gradually add the milk, whisking constantly until smooth. Cook until the sauce thickens, about 5-7 minutes.
  4. Stir in the cheddar and mozzarella until melted and smooth. Add Dijon mustard, smoked paprika, salt, and pepper; mix well.
  5. Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
  6. In a separate bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
  7. Preheat the oven to 350°F (175°C). Pour the macaroni mixture into a baking dish. Sprinkle the breadcrumb topping evenly over the macaroni.
  8. Bake for 20-25 minutes until the top is golden brown and crispy.