Preheat your oven to 180°C (350°F) and lightly grease a baking dish with butter.
Cook the elbow macaroni in salted boiling water until just al dente, about 8 minutes. Drain and set aside.
In the same large pot, melt the butter over medium heat until it begins to foam and smell nutty.
Add the flour to the melted butter and whisk vigorously for about 1 minute, creating a smooth roux.
Gradually pour in the milk while whisking constantly to prevent lumps, and bring to a gentle simmer.
Cook the sauce for about 5 minutes until it thickens slightly and turns creamy, then stir in most of the shredded cheddar cheese until melted and smooth.
Season the cheese sauce with salt, pepper, and a pinch of smoked paprika if desired.
Fold the cooked pasta into the cheese sauce until evenly coated.
Transfer the cheesy pasta mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining cheese over the top, then evenly distribute the breadcrumbs for a crunchy finish.
Bake in the preheated oven for 20-25 minutes until bubbling and golden brown on top.
Remove from the oven and let sit for a few minutes before serving. Enjoy the crispy, cheesy perfection!
