1-Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, usually 7-8 minutes. For the best results, cook it 1 minute less than directed so it doesn’t get mushy in the oven; drain and drizzle with olive oil to prevent sticking.

2-In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup all-purpose flour and cook for 1-2 minutes to form a roux, whisking continuously to avoid lumps.

3-Gradually add 2 1/2 cups half and half and 1 1/2 cups whole milk to the roux, whisking constantly until the mixture is smooth and thickened, about 5 minutes.

4-Reduce heat to low, then stir in half of the shredded cheeses (2 cups cheddar and 1 cup Gruyere), along with 1/2 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika until fully melted and creamy.

5-Combine the cooked pasta with the cheese sauce in a large bowl. Layer half the mixture in the prepared baking dish, sprinkle with some of the remaining cheese, add the rest of the pasta mixture, and top with the remaining cheese.

6-Bake for 15 minutes until bubbly and golden. For added texture, consider toppings like crispy bacon or panko mixed with melted butter.