1. Preheat & Prep

• Set oven to 325°F.

• Grease a 9×13″ baking dish with butter or cooking spray.

2. Cook the Pasta

• Boil salted water and cook elbow pasta 1 minute less than package instructions.

• Drain and toss with a light splash of olive oil to prevent sticking.

3. Grate & Divide the Cheese

• Shred cheddar and Gruyere cheeses fresh (don’t use pre-shredded for optimal melt).

• Divide into three portions:

  • 3 cups for sauce

  • 1½ cups for layering

  • 1½ cups for topping

4. Make the Creamy Cheese Sauce

• In a large saucepan, melt butter over medium heat.

• Whisk in flour until it forms a smooth paste (like wet sand).

• Slowly pour in half and half, whisking constantly to prevent lumps.

• Add milk and continue whisking until thickened and creamy.

• Remove from heat. Stir in salt, pepper, and paprika.

• Gradually mix in 3 cups of cheese (1½ cups at a time), stirring until fully melted and smooth.

5. Combine & Layer

• Mix pasta with the cheese sauce in a large bowl.

• Layer half of the mixture into the prepared baking dish.

• Sprinkle 1½ cups of cheese over the top.

• Add remaining pasta mixture, then top with the final 1½ cups of cheese.

6. Bake to Perfection

• Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly with a light golden top.