# Components:
→ 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 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp smoked paprika
10 - 1 tsp salt, or to taste
11 - 1/2 tsp 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 tbsp unsalted butter, melted
17 - 1/4 cup grated Parmesan cheese
18 - 1/4 tsp smoked paprika
# Method:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1 to 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 constantly for 1 to 2 minutes to form a roux.
04 - Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream to avoid lumps. Cook, stirring frequently, until the sauce thickens slightly, about 4 to 5 minutes.
05 - Remove the sauce from heat and stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, salt, and black pepper.
06 - Incorporate 2 cups sharp cheddar, 1 cup Gruyère, and 1/2 cup mozzarella cheese until the mixture is smooth and fully melted.
07 - Fold the drained macaroni into the cheese sauce until evenly coated.
08 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
09 - In a bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon smoked paprika. Sprinkle evenly over the macaroni.
10 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and the sauce is bubbly.
11 - Allow the dish to rest for 10 minutes to set before slicing and serving.
