# Components:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 12 ounces evaporated milk (1 can)
03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
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 shredded cheddar cheese
13 - 2 tablespoons panko breadcrumbs (optional)
# Directions:
01 - Preheat the oven to 350°F and lightly grease a medium baking dish.
02 - Boil a large pot of salted water. Cook the macaroni until just al dente following package directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly but not browned.
04 - Gradually whisk in the evaporated milk. Simmer gently, stirring constantly until the sauce slightly thickens, about 2 to 3 minutes.
05 - Stir in Dijon mustard, garlic powder, black pepper, salt, and smoked paprika if using.
06 - Reduce heat to low. Add cheddar and mozzarella cheeses in batches, stirring until fully melted and the sauce is smooth.
07 - Add drained macaroni to the cheese sauce and stir to evenly coat.
08 - Transfer the macaroni mixture to the prepared baking dish. Sprinkle with additional shredded cheddar cheese and panko breadcrumbs if desired.
09 - Bake for 15 to 20 minutes until the top is golden and the sauce is bubbling.
10 - Allow to cool for 5 minutes before serving to set the sauce.
