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Broil 6 inches from the heat for 1 to 2 minutes or until golden brown. Quickly sprinkle the panko bread crumbs over the mac and cheese. Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one. Add the salt, pepper, mustard, and cream cheese whisk until smooth. Cook and stir over medium heat until slightly thickened and bubbly, 4 to 5 minutes.

Add the milk all at once, stirring constantly. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Cook the onion in the hot butter until soft, 5 to 6 minutes. Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Stir together the panko, the melted butter, and the paprika in a small bowl set aside.Ĭook the elbow macaroni according to the package directions in a large saucepan drain and return to the saucepan.