# What You Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 ounces evaporated milk (1 can)
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)
# How to Make:
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 directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in evaporated milk, bring to a gentle simmer, stirring constantly until slightly thickened, about 2 to 3 minutes.
05 - Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika.
06 - Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until completely melted and smooth.
07 - Add drained macaroni to cheese sauce, stirring until evenly coated.
08 - Pour mixture into prepared baking dish. Top with additional cheddar cheese and panko breadcrumbs if desired.
09 - Bake for 15 to 20 minutes until bubbly and golden on top.
10 - Let rest for 5 minutes before serving.
