°16 ounces cooked elbow pasta (or other tubular pasta)
°1 tbsp olive oil
°6 tbsp butter
°1/3 cup flour for all purposes
°3 Cups Full Fat Milk
°1 cup heavy whisk cream
°4 cups sharp grated cheddar cheese
°2 cups grilled gruier cheese
°Salt and pepper to taste
°1 1/2 cup banco crumbs
°4 tbsp melted butter
°1/2 c parmesan cheese
°1/4 teaspoon smoked paprika (or plain paprika)
Preheat the oven to 350F. Grease a slightly large baking dish 3 qt or 4 qt and set aside. Combine the grated cheese in a large bowl and set aside.
Cook the pasta one minute from al dente according to the packaging instructions. Removing from heat, drain also place in bowl.
Drizzle the pasta with olive oil and stir to cover the pasta. Set apart to cool while prepare cheese sauce.
Melt the butter in a deep saucepan, Dutch oven or stock saucepan.
Whisk the flour over medium heat and keep beating for 1 minute until bubbly and golden.
Gradually whisk in milk and heavy cream until gentle and smooth. Keep whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper
Add two cups of grated cheese and whisk until smooth. Add two more cups of grated cheese and continue to whisk until creamy and smooth.
Add the cooled pasta until combined and the pasta is fully covered with cheese sauce.
Pour half the pasta and cheese into the cooked bread dish. Top with the remaining 2 cups of grated cheese, then the remaining pasta and cheese.
In a small bowl, mix the panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle on top and bake until bubbly and golden brown, about 30 minutes. Introduce immediately.