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INGREDIENTS:
16 oz. elbow macaroni, cooked (or other tubular pasta)
1 tablespoon of extra virgin olive oil
6 tablespoons of unsalted butter
1/3 cup all-purpose flour
3 cups of whole milk
1 cup heavy whipping cream
4 cups of grated strong cheddar cheese
2 cups of grated Gruyere cheese
salt and pepper to taste
1 1/2 cups panko bread crumbs
4 tablespoons melted butter
1/2 cup grated Parmesan cheese
1/4 teaspoon smoked paprika (or regular paprika)
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