Preheat oven: Set oven to 325°F (163°C). Grease a 9×13‑inch (3‑quart) baking dish and set aside.

Cook pasta: Boil salted water in a large pot. Add pasta and cook 1 minute less than the package directions for al dente texture. Drain and toss lightly with a bit of olive oil.

Prepare cheese: Combine both cheeses in a bowl and divide into three portions—3 cups for sauce, 1½ cups for layers, and 1½ cups for topping.

Make roux: In a saucepan over medium heat, melt butter and whisk in flour to create a smooth roux. Cook 1 minute, whisking constantly.

Add liquids: Gradually whisk in the half‑and‑half and milk until smooth. Continue cooking until the sauce thickens to a creamy consistency.

Add cheese & seasonings: Remove from heat. Stir in salt, pepper, paprika, and two portions of the cheese until melted and smooth.

Assemble mac and cheese: Combine pasta with cheese sauce in a large bowl. Pour half into the baking dish, top with 1½ cups cheese, then add the remaining pasta and finish with the last portion of cheese.

Bake: Bake 15 minutes or until the cheese is melted, bubbly, and lightly golden. Cool slightly before serving.