1-First: preheat the oven to 325°F and grease a 3-quart baking dish. Boil a large pot of salted water and cook 1 lb of dried elbow pasta for 1 minute less than the package instructions to keep it al dente, then drain and toss with a bit of olive oil. Shred the cheeses and divide them into three parts: one for the sauce, one for the inner layer, and one for the topping.

2-Next: melt 1/2 cup of unsalted butter in a saucepan over medium heat. Whisk in 1/2 cup of all-purpose flour and cook for 1 minute to form a roux. Gradually add 2 1/2 cups of half and half along with 1 1/2 cups of whole milk, stirring until smooth and thickened. Remove from heat, season with 1/2 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika, then stir in half of the shredded cheese until it’s fully melted.

3-Mix the cooked pasta with the cheese sauce and pour half into the prepared baking dish. Add a layer of the divided cheese, then top with the remaining pasta mixture and finish with the rest of the cheese. Bake for 15 minutes until it’s bubbly and lightly golden. This method ensures your baked mac and cheese with creamy cheese sauce turns out just right every time.