Preparation

• Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
• Boil the elbow macaroni according to package instructions until just al dente. Drain well and set aside.
• In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the flour and cook for about 1 minute to form a smooth roux, which helps thicken the sauce.
• Gradually whisk in the whole milk and heavy cream, stirring continuously until the sauce thickens, about 3 to 4 minutes. Remove from heat and stir in the sharp cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth.
• Add salt, black pepper, and paprika to the cheese sauce, then mix in the cooked macaroni until every piece is well coated.
• Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
• In a small bowl, combine the breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese for a crispy crust.
• Bake in the preheated oven for 20 to 25 minutes until the top is bubbly and golden brown.
• Let the baked macaroni and cheese rest for 5 minutes before serving to allow it to set and cool slightly.