Baked Mac and Cheese

Preheat the oven to 350℉. Lightly grease a 9x13-inch baking dish.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt ½ stick (4 tablespoons) of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.
Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Stir in the smoked paprika, salt, and pepper.
Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Add the cooked macaroni to the cheese sauce and stir until well combined. Pour the macaroni and cheese mixture into the prepared baking dish.
In a small saucepan, melt the remaining ½ stick (4 tablespoons) of butter. Once melted, mix in the panko breadcrumbs until they are well coated. Add the grated Parmesan cheese and mix well.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges. For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove from the oven and let it sit for a few minutes before serving.