Instructions

1. Preheat oven to 325°F. Grease a baking dish and set aside.
2. Cook the pasta in salted water until just shy of al dente. Drain and set aside.
3. In a large saucepan or Dutch oven over medium heat, melt the butter.
4. Whisk in the flour and cook for about 1 minute, whisking constantly, until smooth.
5. Slowly whisk in the half-and-half and milk until the sauce is smooth. Add salt, black pepper, and paprika.
6. Continue cooking, stirring often, until the sauce thickens slightly.
7. Reduce heat to low. Add about half of the shredded cheese blend and stir until melted. Add the remaining cheese and continue stirring until smooth and creamy.
8. Fold the cooked pasta into the cheese sauce until fully coated.
9. Spoon half of the mac and cheese into the prepared baking dish. Add an extra layer of shredded cheese, then top with the remaining mac and cheese.
10. Top with freshly grated Parmesan and sliced green onions, if using.
11. In a small bowl, mix panko breadcrumbs, melted butter, Parmesan, garlic powder, and a pinch of salt.
12. Sprinkle the panko topping evenly over the mac and cheese.
13. Bake uncovered for 20–30 minutes, until bubbly and lightly golden on top.
14. For a crispier topping, broil briefly at the end, watching carefully so it does not burn.
15. Let rest for 5–10 minutes before serving.