1-First Step: Prep the Pasta Bring a large pot of salted water to a boil and add the 1 lb dried elbow pasta. Cook it 1 minute less than the package directions for al dente to avoid mushiness. Drain the pasta and drizzle it with olive oil to keep it from sticking, setting the stage for a creamy texture.

2-Second Step: Make the Cheese Sauce In a large saucepan over medium heat, melt the 1/2 cup unsalted butter. Sprinkle in the 1/2 cup all-purpose flour and whisk until it resembles wet sand, cooking for about 1 minute. Slowly whisk in about 2 cups of the half and half until smooth, then add the remaining half and half and 1 1/2 cups whole milk, whisking to combine until it thickens like thinned condensed soup.

3-Third Step: Add Cheese and Seasonings Remove the sauce from heat and stir in 1/2 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Mix the shredded cheeses dividing 4 cups medium cheddar and 2 cups Gruyere into portions and add about 3 cups to the sauce until melted. Then, stir in another 1 1/2 cups for a smooth finish.

4-Fourth Step: Assemble and Bake Combine the cooked pasta with the cheese sauce, stirring well. Pour half into the prepared baking dish, sprinkle with 1 1/2 cups of the cheese mixture, add the remaining pasta, and top with the last 1 1/2 cups of cheese. Bake for 15 minutes until bubbly and lightly golden. Let it rest before serving for the best homemade mac and cheese experience.