1-Cook the pasta: Bring salted water to a boil. Cook 1 pound dried elbow pasta slightly under al dente (about 6-7 minutes). Drain, then toss with a little olive oil. This retains texture during baking.

2-Prep cheeses: Shred 4 cups medium cheddar and 2 cups Gruyere. Divide into three portions: 3 cups for sauce (1 1/2 cups each batch), 1 1/2 cups for inner layer, 1 1/2 cups for topping.

3-Make the roux: Melt 1/2 cup unsalted butter in a saucepan over medium heat. Whisk in 1/2 cup all-purpose flour until it looks like wet sand. Cook 1 minute.

4-Build the sauce: Gradually whisk in 2 1/2 cups half and half and 1 1/2 cups whole milk. Cook until smooth and thickened, like slightly thinned condensed soup.

5-Add seasonings and cheese: Remove from heat. Stir in 1/2 tablespoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and 1 1/2 cups cheese until melted. Add another 1 1/2 cups cheese and stir smooth.

6-Combine and layer: Mix sauce with pasta. Spread half in greased 3-quart (9×13-inch) dish. Sprinkle 1 1/2 cups cheese. Add remaining pasta, top with last 1 1/2 cups cheese.

7-Bake: At 325°F for 15 minutes until bubbly and lightly golden. For crunch, broil briefly or bake hotter.