Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Drop in the elbow macaroni and cook until just al dente—typically 1-2 minutes less than the package suggests. The pasta will finish cooking in the oven, so you want it slightly firm at this stage. Drain it well, then toss with a small dab of butter to keep it from sticking together. Set it aside while you work on the sauce.

In a large saucepan, melt 4 tablespoons of butter over medium heat. Once it’s frothy and fragrant, whisk in the flour to create a roux. Stir constantly for about 2 minutes to cook out the raw flour taste—this step is crucial for a silky sauce. Gradually pour in the warmed milk, whisking nonstop to prevent lumps. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until it thickens to a custard-like consistency.

Remove the pan from the heat and add the grated cheddar and Gruyère, a handful at a time, stirring until each addition melts completely. Stir in the Dijon mustard, garlic powder, salt, pepper, and smoked paprika (if using). The sauce should be smooth, glossy, and irresistible—give it a taste and tweak the seasoning if needed.

Pour the cooked macaroni into the cheese sauce, stirring gently to coat every noodle. The sauce should hug the pasta without overwhelming it, creating a perfect harmony of flavors. If it feels too thick, add a splash of milk to loosen it up. This is your moment to ensure every bite will be as cheesy as the last.

In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, and dried parsley (if using). Stir until the crumbs are evenly moistened. This simple mixture transforms into a crunchy, golden layer in the oven, adding texture that makes Tini’s recipe unforgettable.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and pour in the mac and cheese mixture, spreading it evenly. Sprinkle the breadcrumb topping over the surface, making sure it’s distributed from edge to edge. Bake for 20-25 minutes, until the top is golden brown and the edges are bubbling with cheesy goodness. For an extra-crisp finish, switch to the broiler for 1-2 minutes—just watch closely to avoid burning.

Step 6: Serve and Savor

Let the dish rest for 5-10 minutes before digging in. This brief pause allows the sauce to set slightly, making it easier to serve neat portions. Scoop it onto plates, and enjoy the symphony of creamy, crunchy, and cheesy in every mouthful.