1-First, preheat the oven to 325°F and grease a 3-quart baking dish to prevent sticking. This sets the stage for even baking and easy cleanup.

2-Next, bring a large pot of salted water to a boil, add the dried elbow pasta, and cook it for one minute less than the package instructions for that perfect al dente texture.

3-After draining the pasta, drizzle it with a bit of olive oil to keep it from clumping. Meanwhile, shred the cheddar and Gruyere cheeses and mix them together, then divide into portions: about 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. In a saucepan, melt the unsalted butter over medium heat and whisk in the flour, cooking for about one minute to create a smooth base.

4-Gradually whisk in the half and half and whole milk until everything is well combined and smooth. Heat this mixture until it thickens to a soup-like consistency, which usually takes a few minutes. Remove from heat and stir in the salt, black pepper, smoked paprika, and 1 1/2 cups of the cheese mixture until fully melted, then add another 1 1/2 cups for extra creaminess.

5-Combine the cooked pasta with this cheese sauce, mixing thoroughly. Pour half of the mixture into your prepared baking dish, sprinkle with 1 1/2 cups of cheese, add the remaining pasta mixture, and top with the last 1 1/2 cups of cheese. Bake for 15 minutes until it’s bubbly and lightly golden. Let it cool slightly before serving to allow the flavors to settle.