4 tbsp melted butter (separate from earlier butter)
1/2 cup parm, greated
1/4 tsp paprika
salt, pepper, additional paprika to taste
Directions
Heat oven to 350 degrees
Combine the shredded cheeses (NOT THE PARM!) in a bowl, and mix. Set two cups aside.
Cook the pasta, 1 minute short of the al dente instructions on package. Drain
Melt the 6 tbsp of butter in a deep pan
Whisk in the flour over medium heat, and cook until bubbly and golden, about 1 minutes
Whisk in the milk and cream, about one cup at a time. Continue whisking until bubbles appear on surface. Cook another 2 minutes, whisking constantly
Add two cups of combined shredded cheese and stir until smooth. Add another two cups, and stir. Continue until all the non-set-aside cheese is incorporated
Season with salt, pepper, and paprika to taste.
Stir the cooled pasta into the cheese sauce until well combined.
Pour half the mac and cheese into a 3-4 quart baking dish. Put remaining two cups of shredded cheese on top of this. Top with remaining mac and cheese.
In a small bowl, combine panko crumbs, parmesean cheese, melted butter, and 1/4 tsp paprika. Sprinkle on top of the mac and cheese
Bake in oven until bubbly and golden, about 30 minutes.