1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Cook elbow macaroni in salted boiling water until al dente, then drain and set aside.

3. Melt butter in a heavy-bottomed saucepan over medium heat and whisk in flour to form a roux, cooking for 1–2 minutes.

4. Slowly whisk in warm milk and heavy cream until the mixture thickens into a smooth béchamel sauce.

5. Reduce heat to low and add cheeses in batches, stirring until each addition melts before adding more.

6. Season the cheese sauce with salt, black pepper, smoked paprika, and mustard powder, adjusting seasoning to taste.

7. Toss the cooked pasta with the cheese sauce and transfer half of the mixture to the baking dish, sprinkle with cheese, then add the remaining pasta and top with breadcrumbs and extra cheese.

8. Bake uncovered for 25–30 minutes until bubbly and golden, then let rest for 10 minutes before serving.