Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the elbow macaroni and cook for 7–8 minutes, until al dente.
3. Drain the pasta, drizzle with olive oil to prevent sticking, and set aside.

Step 2: Make the Cheese Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
3. Gradually pour in the whole milk and heavy cream, whisking to prevent lumps.
4. Cook the mixture until it thickens, about 5–7 minutes.
5. Lower the heat and stir in the shredded cheddar and Gruyere cheeses until smooth.
6. Season the cheese sauce with salt and pepper to taste.

Step 3: Assemble the Bake

1. Pour the cooked pasta into the cheese sauce and stir until evenly coated.
2. Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish.

Step 4: Prepare the Topping

1. In a small bowl, combine the panko crumbs, melted butter, grated Parmesan, and smoked paprika.
2. Sprinkle the topping evenly over the pasta.

Step 5: Bake to Perfection

1. Preheat your oven to 375°F (190°C).
2. Bake the pasta uncovered for 25–30 minutes, or until the topping is golden and the sauce is bubbling.
3. Remove from the oven, let it cool slightly, and serve hot.