1-Start: Start by preheating your oven to 325°F and greasing a 9×13-inch baking dish to ensure even cooking and easy cleanup. Cook 1 lb of dried elbow pasta in salted boiling water until it’s just under al dente, which takes about 4 to 5 minutes less than the package suggests, then drain and toss with a bit of olive oil to keep it from sticking.

2-Next: Next, shred the cheeses and divide them into three portions: about 3 cups for the sauce, 1 1/2 cups for a layered middle, and 1 1/2 cups for the topping. Make the roux by melting 1/2 cup unsalted butter in a saucepan over medium heat, then whisk in 1/2 cup all-purpose flour and cook for about one minute until it bubbles.

3-Gradually: Gradually whisk in 2 1/2 cups half and half and 1 1/2 cups whole milk, heating the mixture until it thickens to a consistency like thinned condensed soup. Remove from heat and stir in 1/2 tablespoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and 1 1/2 cups of cheese until melted, then add another 1 1/2 cups cheese and stir until smooth.

4-Combine: Combine the cooked pasta with the cheese sauce and pour half into the prepared baking dish. Spread the 1 1/2 cups of cheese for the inner layer over it, add the remaining pasta mixture, and sprinkle the last 1 1/2 cups of cheese on top. Bake for 15 minutes until it’s bubbly and lightly golden for a perfect finish.