Creamy Macaroni and Cheese

Preheat the oven to 350℉.

Lightly grease a 9×13 inch casserole dish.

Cook the macaroni noodles according to the package directions until al dente. Drain and set aside.

In a large saucepan, melt 4 tablespoons of butter over medium heat.

Once melted, whisk the flour and cook for 1-2 minutes until bubbly and lightly golden.

Gradually whisk in the milk and whipping cream, making sure there are no lumps.

Continue cooking, stirring constantly, until thickened, about 5-7 minutes.

Stir in the smoked paprika, salt, and pepper.

Remove from the heat and stir in the shredded sharp cheddar and Gruyere cheeses until melted completely and smooth.

Taste and add more seasoning or salt and pepper as needed.

Add the cooked macaroni to the cheese sauce and stir until completely combined.

Pour the macaroni and cheese into the greased casserole dish.

In a small saucepan, melt the rest of the butter (4 tablespoons).

Once melted, mix in the panko breadcrumbs until they are well coated.

In a small bowl, combine the buttered panko breadcrumbs and grated Parmesan cheese.

Sprinkle the breadcrumb mixture over the macaroni and cheese evenly.

Bake at 350℉ for 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges.

Remove from the oven and let it sit for a few minutes before serving.