Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. This step may seem small, but it makes cleanup so much easier later.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, stopping when it’s al dente. You want the pasta to still have a little bite since it’ll finish cooking in the oven.
Drain the pasta and set it aside.Helpful tip: Slightly undercooking the pasta keeps your mac and cheese from turning mushy after baking. In a large saucepan over medium heat, melt 1/2 stick (4 tablespoons) of butter. Once melted, whisk in the flour. Keep whisking for 1–2 minutes until the mixture looks bubbly and lightly golden. This step cooks out the raw flour taste and builds the base for a creamy sauce.
Slowly whisk in the milk and whipping cream. Take your time here and keep stirring so you don’t end up with lumps. Continue cooking for 5–7 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Stir in the smoked paprika, salt, and pepper.
Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyère cheeses, a little at a time, until fully melted and smooth.
Give it a taste and adjust the seasoning if needed. This is your moment to make it just right.
Add the cooked macaroni directly into the cheese sauce. Stir gently until every piece of pasta is coated in that creamy goodness.
Pour the mixture into your prepared baking dish and spread it out evenly.
In a small saucepan, melt the remaining 1/2 stick (4 tablespoons) of butter. Stir in the panko breadcrumbs until they’re evenly coated.
In a small bowl, mix the buttered breadcrumbs with the grated Parmesan cheese. Sprinkle the topping evenly over the macaroni and cheese.
This topping adds the perfect contrast to the creamy inside and trust me, people will notice.
Place the dish in the oven and bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
If you love an extra-crispy topping, broil for 2–3 minutes at the end. Just keep a close eye on it breadcrumbs can go from golden to burnt quickly.
Remove the mac and cheese from the oven and let it sit for about 5 minutes before serving. This helps everything set up and makes serving easier.
Then dig in and enjoy every creamy, cheesy bite.
