1- Getting started with this creamy baked mac and cheese is as easy as preheating your oven, and soon you’ll have a dish that brings everyone to the table. Begin by setting your oven to 325°F and greasing a 9×13-inch baking dish to ensure nothing sticks.

2-First Steps: Prep and Cook the Pasta Cook 1 lb of dried elbow pasta in salted boiling water until it’s just shy of al dente, which takes about 4 to 5 minutes less than the package suggests. Once drained, toss the pasta with a bit of olive oil to keep it from sticking it’s a simple trick that makes a big difference.

3- Building the Cheese Sauce In a large saucepan, melt 1/2 cup of unsalted butter over medium heat, then whisk in 1/2 cup of all-purpose flour and cook for about 1 minute to form a smooth base. Gradually add 2 cups of half and half, whisking until smooth, then stir in the remaining 1/2 cup of half and half plus 1 1/2 cups of whole milk. Keep whisking until the mixture thickens to a semi-thin consistency, like a condensed soup.

4- Remove from heat and mix in 1/2 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika for that extra flavor kick. Stir in about 3 cups of the divided shredded cheeses (split from the 4 cups medium cheddar and 2 cups Gruyere) until melted, then add another 1 1/2 cups to make it extra creamy.

5- Assembling and Baking Combine the cooked pasta with the cheese sauce in a large bowl, mixing well to coat every piece. Pour half of this mixture into your prepared baking dish, layer with 1 1/2 cups of the remaining cheese, then add the rest of the pasta and top with the final 1 1/2 cups of cheese. Bake for 15 minutes until it’s bubbly and lightly golden, resulting in that irresistible crust everyone loves.