Baked macaroni with cheddar, Gruyère, and a golden panko crust. Rich, creamy, and ideal for gatherings.
# What You'll Need:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 teaspoon paprika
# Steps:
01 - Preheat oven to 350°F. Grease a large 9x13 inch baking dish and set aside.
02 - Boil elbow macaroni in a large pot of salted water until just al dente, about 1–2 minutes less than package directions. Drain thoroughly.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a smooth roux. Gradually whisk in milk, then add Dijon mustard, salt, black pepper, and paprika. Whisk continuously until sauce thickens, about 6–7 minutes.
04 - Remove sauce from heat. Stir in sharp cheddar and Gruyère cheeses until melted and fully blended.
05 - Add cooked macaroni to the cheese sauce. Gently fold to coat evenly.
06 - Pour macaroni mixture into the prepared baking dish, spreading to an even layer.
07 - Mix panko breadcrumbs, melted butter, Parmesan, and paprika in a small bowl. Scatter topping evenly over the macaroni mixture.
08 - Bake uncovered for 30–35 minutes, until the surface is golden brown and bubbling.
09 - Allow to rest for 10 minutes to set before portioning and serving.
