1-First Step: Preheat Oven and Cook PastaPreheat your oven to 325°F (163°C), or 350°F (180°C) if using the breadcrumb topping. Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than the package directions to achieve an al dente texture. Drain the pasta and toss immediately with 1 tablespoon of butter or oil to prevent sticking and reduce sauce absorption during baking. Set aside to cool slightly.

2-Second Step: Prepare the Cheese SauceIn a medium saucepan, melt 1/2 cup (115g) unsalted butter over medium heat. Gradually whisk in 1/2 cup (60g) all-purpose flour and cook for about 1 minute, stirring constantly to form a roux and cook out the raw flour taste. Slowly add about 2 cups (480ml) of warmed half and half while whisking continuously to form a smooth sauce. Then gradually whisk in the remaining half and half and the warmed whole milk. Cook and stir until the sauce thickens to a consistency similar to thinned condensed soup, about 5-8 minutes.

3-Third Step: Add Cheese and SeasoningsRemove the sauce from heat and season with salt, black pepper, smoked paprika (if using), garlic powder, onion powder, and mustard powder. Stir in 1 1/2 cups (about 150g) shredded cheddar and 1 1/2 cups (about 150g) shredded Gruyere cheese until fully melted and smooth. Then stir in another 1 1/2 cups combined shredded cheese until completely incorporated in the sauce.

4-Fourth Step: Combine Pasta and Cheese SauceMix the cheese sauce thoroughly with the drained macaroni, making sure every piece is coated evenly. This creamy cheesy mixture is the heart of your baked macaroni.

5-Fifth Step: Assemble and Add ToppingsPour half of the macaroni and cheese mixture into a greased 9×13 inch baking dish. Sprinkle 1 1/2 cups more of mixed shredded cheddar and Gruyere over this bottom layer. Add the remaining pasta mixture on top. If using, evenly sprinkle the buttery panko breadcrumb topping over the macaroni for an irresistible crispy crust; if not, sprinkle the remaining cheese on top for extra cheesiness.

6-Final Step: Bake and ServeBake uncovered for 15 minutes at 325°F or about 25 minutes at 350°F until the dish is bubbly and the top is lightly golden. For a crispier crust, you can broil for 2-3 minutes at the end. Let the dish rest for a few minutes, garnish with fresh parsley if desired, and serve warm to enjoy the creamy cheesy baked macaroni at its best.