Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Bring large pot of salted water to boil. Cook elbow macaroni 1-2 minutes less than package directions until al dente. Drain well.

3. 3

   In large pot, melt 1/2 cup butter over medium heat. Sprinkle in 1/2 cup flour and whisk continuously for 2-3 minutes until light golden paste forms.

4. 4

   Gradually whisk in warmed milk and heavy cream, ensuring each addition is incorporated before adding more. Whisk until sauce thickens and coats spoon, about 5-7 minutes.

5. 5

   Remove pot from heat. Stir in grated cheeses a handful at a time, whisking until melted and smooth.

6. 6

   Add smoked paprika, dry mustard, garlic powder, salt, and pepper. Taste and adjust seasonings.

7. 7

   Add drained macaroni to cheese sauce and stir until thoroughly coated.

8. 8

   Pour mixture into prepared baking dish and spread evenly.

9. 9

   Combine panko, melted butter, and Parmesan. Sprinkle evenly over top.

10. 10

    Bake 15-20 minutes until sauce is bubbly and topping is golden brown.

11. 11

    Let rest 5-10 minutes before serving to allow sauce to set.