# Needed Ingredients:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups sharp cheddar cheese, shredded
06 - 1 cup Monterey Jack cheese, shredded
07 - 1 cup Colby cheese, shredded
08 - 4 ounces cream cheese, cubed and softened
09 - 1 cup evaporated milk
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground mustard
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Crunchy Topping
16 - 1 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup sharp cheddar cheese, shredded
19 - 1/2 cup Parmesan cheese, grated
20 - 1/2 teaspoon smoked paprika
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 1 to 2 minutes less than package instructions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 1/4 cup butter. Add flour and whisk constantly for 2 minutes until the mixture forms a smooth paste.
04 - Gradually pour in whole milk while whisking continuously to prevent lumps. Simmer for 3 to 4 minutes, stirring occasionally, until the mixture thickens slightly.
05 - Remove from heat and stir in softened cream cheese until completely melted and smooth. Add shredded sharp cheddar, Monterey Jack, and Colby cheeses, stirring until fully integrated and the sauce achieves a creamy consistency.
06 - Pour in evaporated milk and season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper. Whisk thoroughly to distribute seasonings evenly.
07 - Add the drained macaroni to the cheese sauce and stir until all pasta pieces are evenly coated.
08 - Transfer half of the cheesy macaroni mixture to the prepared baking dish. Sprinkle with additional shredded cheddar cheese. Add the remaining macaroni mixture and top with more cheese if desired.
09 - In a small bowl, combine panko breadcrumbs, melted butter, shredded cheddar cheese, grated Parmesan cheese, and smoked paprika. Mix until the breadcrumbs are evenly moistened and coated.
10 - Distribute the breadcrumb mixture evenly across the surface of the macaroni, creating an even layer.
11 - Bake for 30 to 35 minutes until the mixture is bubbling at the edges and the breadcrumb topping is golden brown.
12 - Remove from oven and allow to rest for 10 minutes before serving. This resting period allows the dish to set properly and improves the overall texture.
