1-Preheat oven to 325°F (165°C) and grease a 3-quart baking dish to get started on that crispy finish.

2-Bring a large pot of salted water to a boil, add the 1 lb dried elbow pasta, and cook for 1 minute less than the package says for al dente then drain and drizzle it lightly with olive oil to keep it from sticking.

3-Shred the cheeses and divide them as noted: about 3 cups total for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping, so everything blends just right.

4-Melt the 1/2 cup unsalted butter in a large saucepan over medium heat, then sprinkle in the 1/2 cup all-purpose flour and whisk it, cooking for 1 minute to build a smooth base.

5-Slowly whisk in about 2 cups of the half and half until it’s smooth, then add the remaining half and half along with the 1 1/2 cups whole milk, whisking constantly until fully combined for that creamy texture.

6-Heat the mixture over medium heat, whisking until it thickens to the consistency of thick condensed soup, which takes just a few minutes patience pays off here!

7-Remove from heat and stir in the 1/2 tablespoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and then 1 1/2 cups cheese from the sauce pile until it’s melted, followed by another 1 1/2 cups for a silky sauce.

8-Combine the cooked pasta with the cheese sauce in a large bowl, mixing it all up so every noodle is coated just right.

9-Pour half the pasta mixture into your prepared baking dish, sprinkle with the 1 1/2 cups cheese for the inner layer, add the rest of the pasta, and top with the last 1 1/2 cups cheese for that gooey goodness.

10-Bake for 15 minutes or until the cheese is bubbly and lightly golden your kitchen will smell amazing!