Preparation Steps

• Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
• Cook the elbow macaroni in a large pot of salted boiling water until 1 minute shy of al dente. Drain and set aside.
• In a large saucepan or Dutch oven, melt 0.25 cup of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.
• Gradually whisk in the whole milk and heavy cream until smooth. Continue to cook and whisk until the mixture thickens slightly, about 3-5 minutes.
• Remove the saucepan from the heat. Stir in the salt, black pepper, garlic powder, and smoked paprika.
• Gradually add 3 cups of the sharp cheddar cheese and 1.5 cups of the gruyere cheese, stirring until completely melted and the sauce is smooth.
• Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
• Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with half of the remaining cheese. Top with the rest of the macaroni mixture and the remaining cheese.
• In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle the mixture evenly over the top of the macaroni and cheese.
• Bake for 25-30 minutes, or until the cheese is bubbly and the topping is golden brown. Let cool for 5 minutes before serving.