1-Step 1: Preheat and Prep Pasta Preheat oven to 325°F. Grease a 3-quart (9×13-inch) baking dish. Boil salted water, cook 1 pound elbow pasta 1 minute less than package (al dente). Drain, toss with olive oil to prevent sticking. Undercook slightly to avoid mushy baked mac and cheese.

2-Step 2: Shred and Portion Cheese Shred 4 cups medium cheddar and 2 cups Gruyere fresh. Divide into three portions: one for sauce (3 cups total), one for inner layer (1.5 cups), one for topping (remaining). Fresh shred melts smoother.

3-Step 3: Make the Roux Melt 1/2 cup butter in saucepan over medium heat. Whisk in 1/2 cup flour, cook 1 minute for roux.

4-Step 4: Build Creamy Sauce Whisk in 2 1/2 cups half and half in two additions, then 1 1/2 cups whole milk. Whisk constantly until smooth and thick like thinned condensed soup. Use room-temperature dairy for best results.

5-Step 5: Season and Melt Cheese into Sauce Remove from heat. Stir in 1/2 tbsp salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika. Add 3 cups cheese in two batches, stir until melted smooth.

6-Step 6: Combine Pasta and Sauce Mix cheese sauce with pasta in large bowl until coated.

7-Step 7: Layer for Extra Cheesiness Spread half pasta mix in dish, sprinkle 1.5 cups reserved cheese. Add remaining pasta, top with rest of cheese. For crispy breadcrumb topping, mix 1 cup panko with 2 tbsp melted butter and 1/4 cup Parmesan, sprinkle over top.

8-Step 8: Bake to Perfection Bake 15 minutes until bubbly and golden. For crunchier top on this baked mac and cheese with panko breadcrumb topping, raise to 350-375°F, bake 20-30 more minutes, broil 2-5 minutes watching closely.

9-Step 9: Rest and Serve Rest 5-10 minutes. Serve hot. Add-ins like bacon or mustard boost flavor.