1-First Step: Mise en place Preheat oven to 350°F and lightly grease a baking dish. Shred the cheddar and Gruyere cheeses and combine them in a bowl so they’re ready to melt. Measure out the milk and cream so they’re ready to pour cold into the roux mixture.

2-Second Step: Cook the pasta Bring a large pot of salted water to a boil. Add 16 oz elbow macaroni and cook until 1 minute shy of al dente (this keeps the pasta from becoming mushy when baked). Drain the pasta and toss it with 1 tbsp extra virgin olive oil to prevent sticking and add a touch of flavor.

3-Third Step: Make the roux and sauce In a medium saucepan over medium heat, melt 6 tbsp unsalted butter. Whisk in 1/3 cup all-purpose flour and cook, whisking constantly, until the roux is bubbly and golden (about 2 minutes). This cooks out the raw flour taste and gives a nutty base to your sauce. Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream while the milk is cold. Keep whisking to avoid lumps. Cook the mixture until bubbles form around the edges and it thickens, then continue cooking for 2 minutes to achieve a smooth, saucy consistency.

4-Fourth Step: Add cheese and seasonings Season the sauce with salt and pepper to taste. Add half of the shredded cheese mixture (about 3 cups total) to the saucepan and whisk until smooth. Once that batch melts, add the remaining shredded cheese and stir until the sauce is creamy and thick. Turn off the heat just before all the cheese is fully molten to avoid overcooking the dairy.

5-Fifth Step: Combine pasta and sauce Stir the drained pasta into the cheese sauce, making sure every piece gets coated. The pasta should be evenly covered in the velvety sauce.

6-Sixth Step: Layering for baking Pour half of the pasta-and-sauce mixture into the prepared baking dish. Sprinkle a layer of the remaining cheese over the first layer for extra cheesiness, then add the rest of the pasta mixture on top. This layered approach helps pockets of extra cheese throughout the casserole.

7-Seventh Step: Make the crunchy topping In a small bowl, combine 1 1/2 cups panko crumbs, 1/2 cup Parmesan cheese, 4 tbsp butter melted, and 1/4 tsp paprika. Mix until the crumbs are evenly coated and clump slightly when pressed. Sprinkle the mixture evenly over the top of the pasta-filled dish to create that golden crust.

8-Final Step: Bake and serve Bake the casserole at 350°F for 30 minutes, or until the top is bubbly and golden brown. Remove from the oven and let rest for 5 minutes before serving. This short rest helps the sauce set a bit while remaining creamy. Serve immediately for maximum cheesiness.