Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

Make the Roux:

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to cook off the raw flour taste without letting it brown. This creates the roux, which is the base for your cheese sauce.

Add the Milk:

Gradually whisk in the milk, ensuring that there are no lumps. Continue to whisk and cook over medium heat until the sauce thickens and begins to bubble, about 5 minutes.

Add Seasonings:

Stir in the salt, pepper, and paprika (if using). Adjust the seasoning according to your taste.

Add the Cheese:

Lower the heat to low and stir in the shredded cheddar and Parmesan cheeses until melted and smooth.

Combine Pasta and Cheese Sauce:

Add the cooked pasta to the sauce and stir until well coated with the cheese sauce.

Serve:

Serve the Mac and Cheese immediately while it's warm and creamy. Optionally, you can sprinkle extra cheese or breadcrumbs on top for added texture.

Optional Baked Version:

If you prefer a baked version with a crispy top:

Preheat Oven to 375°F (190°C):

After combining the pasta and cheese sauce, transfer the mixture to a greased baking dish.

Add Toppings:

Sprinkle additional cheddar cheese and breadcrumbs over the top. You can also dot some butter on top for extra richness.

Bake:

Bake in the preheated oven for about 20-25 minutes or until the top is golden and crispy.

Serve:

Let it cool slightly before serving to allow the cheese sauce to set a bit.