• Shred Gruyere, cheddar, and Parmesan cheese; set aside.
  4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese, 1/2 cup Parmesan cheese
• Cook macaroni according to package directions, minus one minute under al dente.  Drain when finished, adding olive oil to the pasta to prevent sticking. Set aside.
  16 oz elbow macaroni, 1 tbsp extra virgin olive oil
• Preheat oven to 350°F/175⁰C.
• Melt butter in large skillet over medium heat. Add flour, whisking for one full minute until beginning to bubble, and slightly golden in color.
  6 tbsp unsalted butter, 1/3 cup all-purpose flour
• Slowly pour in the milk and heavy cream, whisking to fully incorporate.  Once mixture is bubbling and thick, continue to whisk and cook an additional 2 minutes, adding salt and pepper to taste. 
  3 cups whole milk, 1 cup heavy whipping cream, kosher salt and pepper, to taste
• Add four cups of the Gruyere and cheddar cheese to the mixture one cup at a time, whisking between each addition to combine.
  4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese
• Add the pasta to the cheese sauce, gently stirring until pasta is fully incorporated with the cheese.
  16 oz elbow macaroni
• Transfer half of the macaroni and cheese to a 9 x 13 baker, followed by the remaining shredded Gruyere and cheddar cheeses. Top with the remainder of the pasta.

Make the Topping

• Combine Panko crumbs, smoked paprika, and melted butter. Pour over macaroni and cheese.
  1.5 cups panko bread crumbs, 4 tbsp butter, 1/4 tsp smoked paprika, 1/2 cup Parmesan cheese
• Bake for 30 minutes, or until the topping is golden brown, and the macaroni and cheese is bubbling.
• Serve immediately.