For a large portion (can serve 10 people, using large baking dish):

• 600g macaroni – cook al dente minus 1min, butter and set aside

Grate cheese and reserve 2 cups:

• 400g white cheddar strong
• 200g gruyère

Make a roux (melt butter, whisk in flour, whisk for 3min). Add liquid while whisking, bring to a boil while whisking, let boil for ~2min (until it starts to thicken, happens quite fast). Remove/reduce heat, stir cheese in gradually until melted

• 110g butter
• 55g flour (0.4 cups)
• 1 litre of milk
• 330ml of cream (1 1/3 cup)
• Salt, pepper (while it comes up to a boil)
• Cheese from above minus 2 cups

Mix the sauce into the macaroni. Lay half the macaroni in the baking dish, sprinkle half of the cheese, then the other half of the macaroni and the remaining cheese on top.

Prepare bread crumb topping by pouring butter into bread crumbs with some paprika:

• 1 1/3 cup bread crumbs
• 75g butter
• paprika

Sprinkle breadcrumbs on top, bake at 175C (convection) until brown, 30-45 minutes. Can freeze or refrigerate before going into the oven.