# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 1/4 cup unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon smoked paprika
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper
12 - 2 cups sharp cheddar cheese, grated
13 - 1 cup Gruyère cheese, grated
14 - 1/2 cup mozzarella cheese, grated
→ Topping
15 - 1 cup panko breadcrumbs
16 - 2 tablespoons unsalted butter, melted
17 - 1/4 cup grated Parmesan cheese
18 - 1/4 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, approximately 1-2 minutes less than package instructions. Drain and set aside.
03 - Melt 1/4 cup unsalted butter in a large saucepan over medium heat. Whisk in 1/3 cup all-purpose flour continuously for 1 to 2 minutes to form a roux.
04 - Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, stirring to prevent lumps. Cook until the sauce thickens slightly, about 4 to 5 minutes.
05 - Incorporate 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat.
06 - Stir in 2 cups grated sharp cheddar, 1 cup grated Gruyère, and 1/2 cup grated mozzarella until fully melted and smooth.
07 - Fold the drained macaroni into the cheese sauce to coat evenly.
08 - Pour the macaroni and cheese mixture into the prepared baking dish.
09 - Mix 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 1/4 cup grated Parmesan, and 1/4 teaspoon smoked paprika. Sprinkle evenly over the macaroni.
10 - Bake uncovered at 350°F for 25 to 30 minutes until the crust is golden and bubbling.
11 - Allow the dish to rest for 10 minutes before slicing and serving.
