1. Grate all cheeses in the same bowl and set aside.
2. Cook pasta to almost Al dente (it will finish cooking in the oven), drain, and put it in a bowl mixed with olive oil to cool while you prepare the cheese sauce.
3. At low-medium heat, make a roux: melt 6 Tbsps of butter in a deep pan and add flour, whisking until fully mixed and golden brown.
4. Slowly add COLD milk and heavy cream, 1 cup at a time, while whisking until bubbles start to form and the sauce is smooth (you've made a béchamel sauce).
5. Add 2/3 of the total grated cheese, 2 cups at a time, while whisking until smooth and thick.
6. Add the noodles to the sauce and mix until all noodles are covered.
7. Pour half the mix into a 3-4 qt lightly greased baking dish. Top with remaining grated cheese and any seasonings you like (salt and pepper). Then cover with the remaining mac mix.
8. In a separate bowl, add breadcrumbs, paprika, Parmesan cheese, and 4 Tbsps melted butter and mix. Evenly cover the mac and cheese with this topping.
9. Bake at 350°F (175°C) for 30-40 minutes or until the topping is as crispy as you like. Enjoy!
