1-Getting started: Begin by preheating your oven to 325 degrees Fahrenheit and greasing a 3-quart baking dish, about 9×13 inches, to ensure everything comes out just right. This recipe, perfect for 8-10 people, focuses on creating a creamy texture that’s not too heavy.

2-Cooking the pasta and shredding cheese: First, bring a large pot of salted water to a boil and add 1 pound of dried elbow pasta. Cook it for one minute less than the package says for al dente, then drain and drizzle with a bit of olive oil to keep it from sticking. While the water heats, shred 4 cups of medium cheddar cheese and 2 cups of Gruyere cheese, dividing them into three parts: one for the sauce, one for the inner layer, and one for the topping.

3-Making the sauce: Next, in a saucepan, melt 1/2 cup of unsalted butter over medium heat. Whisk in 1/2 cup of all-purpose flour and cook for about one minute. Gradually add about 2 cups of the half and half, whisking until smooth, then stir in the remaining 1/2 cup of half and half along with 1 1/2 cups of whole milk. Heat until it thickens like thinned condensed soup.

4-Building and Baking the Dish: Once the mixture is ready, remove it from the heat and stir in 1/2 tablespoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of smoked paprika, and 1 1/2 cups of shredded medium cheddar cheese until it’s all melted. Then, mix in another 1 1/2 cups of cheese, combining cheddar and Gruyere for that extra creaminess. In a large bowl, combine the drained pasta with this cheese sauce.

5-Final assembly and baking: Pour half of the pasta mixture into your prepared baking dish, sprinkle 1 1/2 cups of the remaining cheese on top, add the rest of the pasta, and finish with the last 1 1/2 cups of cheese. Bake for 15 minutes until it’s bubbly and lightly golden.