# Ingredients:
→ 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 - Set the oven to 350°F and lightly grease a 9x13 inch baking dish.
02 - Boil elbow 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 over medium heat in a large saucepan. Whisk in the flour continuously for 1–2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream, cooking until the mixture thickens slightly, about 4–5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Remove from heat.
06 - Add sharp cheddar, Gruyère, and mozzarella cheese to the sauce. Stir until fully melted and smooth.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - Transfer the macaroni and cheese mixture into the prepared baking dish.
09 - Combine panko breadcrumbs, melted butter, grated Parmesan, and smoked paprika. Evenly sprinkle over the macaroni mixture.
10 - Bake uncovered for 25–30 minutes until the topping is golden brown and bubbling.
11 - Allow the dish to rest for 10 minutes to set before slicing and serving.
