1-First Steps and Pasta Prep: Preheat the oven to 325 degrees F and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil, add the 1 lb dried elbow pasta, and cook it for 1 minute less than the package instructions for al dente. Drain the pasta and drizzle it with olive oil to prevent sticking. Shred the cheeses and divide them into three portions: about 3 cups for the sauce, 1 1/2 cups for an inner layer, and 1 1/2 cups for the topping.

2-Making the Cheese Sauce: In a saucepan over medium heat, melt the 1/2 cup unsalted butter, then whisk in the 1/2 cup all-purpose flour and cook for about 1 minute until combined. Gradually whisk in the 1 1/2 cups whole milk and 2 1/2 cups half and half until the mixture is smooth. Continue heating and whisking until it thickens to a consistency similar to semi-thinned condensed soup. Remove from heat and stir in the 1/2 tablespoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and 1 1/2 cups of the shredded cheese until melted. Add another 1 1/2 cups of the shredded cheese and stir until smooth. For more tips, check out this guide to baking basics that might enhance your technique.

3-Assembling and Baking: Combine the cheese sauce with the cooked pasta. Pour half of the pasta mixture into the prepared baking dish, sprinkle with 1 1/2 cups of the shredded cheese, add the remaining pasta mixture, and top with the remaining 1 1/2 cups of shredded cheese. Bake for 15 minutes until the cheese is bubbly and lightly golden. This step ensures a perfect blend of creamy layers and crispy edges.