Bring a large pot of salted water to a boil, then add the pasta and cook until just tender, about 1 minute less than package directions. Drain and set aside.
In a saucepan over medium heat, melt the butter until it’s bubbling softly, filling the kitchen with a nutty aroma. Add the flour and whisk constantly for about a minute until it resembles sandy texture and turns slightly golden.
Gradually pour in the warmed milk and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly and becomes glossy.
Stir in smoked paprika, mustard powder, and a pinch of salt, then add the shredded cheddar cheese a handful at a time, stirring until each addition melts into a smooth, cheesy sauce with a subtle smoky hue and inviting aroma.
Fold the cooked pasta into the cheese sauce, ensuring each piece is generously coated with the creamy mixture. Transfer this to your ovenproof dish or skillet, spreading it evenly.
Preheat your oven to 180°C (350°F). In a small bowl, toast breadcrumbs with a tablespoon of melted butter until golden brown and fragrant, about 5 minutes. Sprinkle the toasted breadcrumbs evenly over the top of the pasta.
Bake uncovered for 20-25 minutes, until the top is golden and crispy, and the cheese sauce bubbles around the edges. For extra browning, broil for 2-3 minutes, watching carefully.
Remove from the oven and let sit for 5 minutes to allow the sauce to set slightly. This makes serving easier and enhances the dish’s gooey, crispy contrast.
Garnish with a sprinkle of herbs or extra cheese if desired, then scoop out portions with a spatula, ensuring you get some crispy topping with each serving. Enjoy the warm, smoky aroma and creamy texture!
