1-First, preheat your oven to 350°F (175°C) and grease your baking dish to keep everything from sticking. This simple prep sets the stage for a smooth process and helps your casserole bake evenly. Cook the elbow pasta in salted boiling water until it’s just al dente, then drain it and set it aside to avoid overcooking later.

2-Next, focus on the cheese sauce, which is the heart of this dish. In a saucepan, melt the unsalted butter over medium heat and whisk in the all-purpose flour to form a roux. Keep stirring until it’s lightly golden, about 2 minutes, to build a solid base for your sauce.

3-Slowly pour in the whole milk and half and half while whisking constantly to avoid lumps and ensure a silky texture. Let it cook until the mixture thickens, which takes about 5 minutes, then stir in most of the shredded medium cheddar and Gruyere cheeses until they’re fully melted. Season with salt, black pepper, and smoked paprika for that extra flavor kick.

4-Once your sauce is ready, mix it thoroughly with the cooked pasta. Pour half of this mixture into your baking dish, add a layer of the remaining cheese for extra gooeyness, then top with the rest. Pop it in the oven and bake for 25-30 minutes until it’s bubbly and golden on top. Let it cool slightly before serving to make it easier to dish out.