Ingredients:

  • 8 ounces elbow macaroni
  • Salt (for boiling water)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (Panko for extra crunch)
  • 1 tablespoon melted butter
  • Additional cheese for sprinkling (optional)

Instructions:

  1. Boil a large pot of salted water. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for about 1 minute until golden.
  3. Gradually whisk in milk, ensuring no lumps remain. Cook until thickened, about 5 minutes, stirring constantly.
  4. Stir in Dijon mustard, smoked paprika, black pepper, and garlic powder. Reduce heat and add cheeses, stirring until melted and smooth.
  5. Fold cooked macaroni into the cheese sauce, ensuring every piece is covered.
  6. In a bowl, mix breadcrumbs with melted butter. Sprinkle over the mac and cheese for a crunchy finish.
  7. Transfer to a baking dish and sprinkle extra cheese on top. Bake in a preheated oven at 350°F for about 20 minutes until bubbly.