1-Step 1: Prep the Pasta Bring a large pot of salted water to a boil and add the 1 pound of dried elbow pasta. Cook it for one minute less than the package says for al dente, then drain and drizzle with olive oil to keep it from sticking. This ensures the pasta stays firm during baking.

2-Step 2: Handle the Cheese Shred the cheeses and mix them together, dividing into three parts: about 3 cups for the sauce, 1 1/2 cups for the middle layer, and 1 1/2 cups for the topping. Using freshly shredded cheese helps it melt better for that creamy texture we all love.

3-Step 3: Make the Sauce In a large saucepan, melt the 1/2 cup of unsalted butter over medium heat and whisk in the 1/2 cup of all-purpose flour until it looks like wet sand. Cook for about 1 minute, then gradually whisk in 2 cups of the 2 1/2 cups of half and half, followed by the remaining half and half and the 1 1/2 cups of whole milk. Keep whisking until smooth and thickened, like thinned condensed soup.

4-Step 4: Season and Combine Remove from heat and stir in the 1/2 tablespoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of smoked paprika, and 1 1/2 cups of the cheese mixture until it’s melted. Add another 1 1/2 cups of cheese and stir until smooth. Mix this sauce with the cooked pasta in a large bowl for even coating.

5-Step 5: Assemble and Bake Pour half the pasta mixture into your prepared dish, sprinkle on 1 1/2 cups of shredded cheese, add the rest of the pasta, and top with the remaining 1 1/2 cups of cheese. Bake for 15 minutes until bubbly and lightly golden. For variations, check out our baked Mexican mac and cheese for a spicy twist.