# 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil macaroni in salted water until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour constantly for 1–2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream, cooking until slightly thickened, about 4–5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Remove from heat.
06 - Incorporate cheddar, Gruyère, and mozzarella cheeses, stirring until melted and smooth.
07 - Fold drained macaroni into the cheese sauce until evenly coated.
08 - Pour macaroni and cheese mixture into the prepared baking dish.
09 - In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika. Sprinkle evenly over the macaroni.
10 - Bake uncovered for 25–30 minutes until the topping is golden and bubbling.
11 - Allow to rest for 10 minutes before slicing and serving.
