Begin by boiling water in a large pot. Add a pinch of salt along with the macaroni. Cook the pasta according to package directions until al dente, then drain with a strainer.

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly to make a roux. Cook for 1-2 minutes, or until light brown. Whisk in the milk and cream gently, being careful not to leave any lumps. Let it simmer for 3-4 minutes, until the sauce thickens.

Once the sauce has thickened, reduce the heat and gradually add the grated cheddar and Parmesan cheeses. Continue to stir until the cheese melts and the sauce is smooth. Season with salt, pepper, and a pinch of paprika for added heat.

Take your cooked macaroni and add it to the cheese sauce. Stir well to ensure that all the pasta is fully coated.

Preheat the oven to 350°F (175° C). Transfer the macaroni mixture to a 9-by-13-inch baking dish. If you prefer a crispy top, sprinkle bread crumbs and a little more cheese on top.

Place the baking dish in the preheated oven and bake for 20-25 minutes or until golden and crispy on top.

Once baked, let it sit for a few minutes to cool slightly, then dig in! This dish pairs wonderfully with fried chicken, country ham, or roasted vegetables.