Preheat your oven to 325°F. Bring a large pot of salted water to a boil. Cook the elbow pasta one minute less than the package directions for al dente. Drain well and toss with a splash of olive oil to keep the noodles from sticking.

While the pasta is cooking, shred both the cheddar and Gruyere cheeses. Freshly shredding your own cheese ensures it melts smoothly without any additives. Divide the shredded cheese into three piles: about 3 cups for the sauce, 1½ cups for layering, and 1½ cups for the topping.

In a large saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly for about one minute until it looks like wet sand.

Slowly whisk in the half and half, then the milk, keeping the mixture moving to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon.

Remove the pan from the heat and stir in the salt, pepper, and paprika. Gradually add 1½ cups of the shredded cheese blend, stirring until smooth. Add another 1½ cups of cheese and stir until melted and velvety.

In a large mixing bowl, combine the drained pasta with the creamy cheese sauce. Stir until every noodle is coated with that luxurious sauce.

Spoon half of the mac and cheese mixture into the prepared baking dish. Sprinkle 1½ cups of the shredded cheese blend over the layer, then add the remaining pasta mixture on top. Finish with the final 1½ cups of cheese.

Bake for about 15 minutes until the cheese is bubbly and lightly golden. If you’d like, broil for 1–2 minutes at the end for a crispier crust.