# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dry mustard powder (optional)
11 - 1/4 tsp smoked paprika (optional)
→ Topping
12 - 1 cup sharp cheddar cheese, shredded
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil macaroni in salted water, cooking for 1 minute less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in milk and cream. Cook continuously whisking until thickened and beginning to bubble, about 5 minutes.
05 - Remove from heat. Stir in shredded sharp cheddar and Gruyère until smooth. Season with salt, black pepper, dry mustard powder, and smoked paprika if using.
06 - Fold the cooked macaroni into the cheese sauce until evenly coated.
07 - Pour half of the macaroni mixture into the baking dish. Sprinkle with half the reserved sharp cheddar. Add remaining macaroni and top with remaining cheddar.
08 - Mix panko breadcrumbs with melted butter, then sprinkle evenly over the assembled dish.
09 - Bake for 25 to 30 minutes until bubbly and golden on top. Allow to rest 10 minutes before serving.
