Step 1 – Preparing the Pasta

Add some salt to a large pot of boiling water.

Cook the elbow macaroni until al dente, usually about 7-8 minutes.

Drain the pasta and set aside.

Note: Al dente pasta is crucial as it continues to cook in the oven and absorbs the cheese sauce, preventing it from becoming too mushy.

Step 2 – Making the Cheese Sauce

Heat the butter in the same pot over medium-low.

Whisk in the flour and cook for about 2 minutes, stirring constantly to create a light roux.

Add the milk and heavy cream slowly while whisking all the time to avoid lumps.

Reduce the heat and let the mixture slightly thicken.

Remove from heat and stir in the grated cheddar and mozzarella cheese until smooth.

Season with smoked paprika, salt, and pepper.

Tip: For an extra kick, a dash of cayenne pepper goes wonderfully with the smoked paprika.

Step 3 – Combining Pasta and Sauce

Preheat your oven to 350°F (175°C).

The cooked macaroni and cheese sauce should be mixed together in a large bowl.

Place the mix in a baking dish that has been greased.

Sprinkle bread crumbs evenly over the top.

Step 4 – Baking

Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.

Warning: Keep an eye on the mac and cheese in the last few minutes of baking to ensure the top doesn’t burn.