• Preheat oven to 350°F. Lightly grease a large 3-4 qt baking dish with butter or cooking spray. Combine the shredded cheddar and Gruyere (or other) together in a large bowl and set them aside.
• Cook the pasta one minute less than the box recommends for al dente (it will cook more in the oven). Once cooked, drain and place in a large bowl, and drizzle with the olive oil and stir to coat. Set the bowl aside and allow the pasta to cool while preparing the cheese.
• Melt 6 tbsp of butter in a deep saucepan. Whisk in the flour over medium heat and keep whisking until the mix starts to bubble and turn slightly golden. Gradually whisk in the milk and heavy cream until the whole mix is smooth. Keep whisking until bubbles form on the surface, and then keep cooking after that for ~2 minutes. Whisk in salt and pepper to taste.
• Add two cups of the shredded cheese blend to the pan and whisk until completely melted and incorporated. Add another 2 cups and whisk until creamy, the sauce should be thick. Save the remaining 2 cups of shredded cheese for later.
• Stir in the cooled pasta until fully combined and the pasta is completely coated with the sauce. Pour half the mac and cheese into the greased dish. Top with the remaining shredded cheese, and then the rest of the mac and cheese.

Panko Topping

• In a small bowl, combine the bread crumbs, parmesan cheese, 4 tbsp melted butter, and paprika. Sprinkle over the top of the mac and cheese and bake until bubbling and golden brown, ~30 minutes. Serve immediately.
• Enjoy!