Bring a large pot of heavily salted water to a boil. Cook pasta until just under al dente (pull it early — you do not want mushy mac). Drain and set aside.

In a large pot over medium heat, melt the 6 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until smooth and lightly golden.

Slowly whisk in the whole milk and heavy cream. Continue whisking until the mixture thickens and resembles Southern gravy.

Season with paprika, onion powder, salt, and pepper.

Stir in half of the cheddar and half of the gruyère, mixing until the sauce is glossy and smooth.

Add the drained pasta directly into the cheese sauce, stirring until every noodle is fully coated.

At this stage, don’t be afraid to adjust — add more cheese, milk, or butter to reach your ideal creaminess.

Preheat oven to 350°F and butter a baking dish.

Spoon half of the mac & cheese into the dish. Sprinkle a thick layer of the remaining cheddar and gruyère over the top (this is the hidden cheese layer).

Add the remaining mac & cheese and sprinkle with the rest of the cheese.

In a small bowl, mix panko with melted butter, paprika, salt, and pepper. Sprinkle evenly over the top.

Bake uncovered for 25–30 minutes, until bubbling and golden.

Broil briefly at the end if you want extra-crispy topping, watching closely.

Let rest for 5 minutes before serving. Creamy inside, crisp on top.