INGREDIENTS
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kosher salt
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1/2 pound (225 g) elbow macaroni
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4 Tablespoons unsalted butter, divided
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4 teaspoons all-purpose flour
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1 1/4 cups milk
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3 cups grated cheddar cheese
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1/4 teaspoon garlic powder
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1/4 teaspoon smoked paprika
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1 teaspoon hot sauce
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1 teaspoon yellow mustard, or 1/2 teaspoon mustard powder
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1 cup grated Gruyère or Emmental cheese
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2/3 cup crushed butter cracker crumbs (about 15 crackers), or panko bread crumbs