Directions

1. Preheat oven to 350 F. Lightly grease a large 3- or 4-quart baking dish and set aside.
2. In a large bowl, combine the cheddar and Gruyere. Set aside.
3. In a large Dutch oven, cook the pasta according to the package instructions, but leave it1 minute shy of al dente. Remove the cooked pasta from the heat, drain and place in a large bowl.
4. Drizzle pasta with 1 tablespoon of melted butter and stir to coat pasta. Set aside to cool.
5. In the Dutch oven over medium heat, melt 6 tablespoons of butter. Whisk in the flour and continue to whisk for approximately 1 minute until the mixture bubbles and turns a golden color.
6. Gradually whisk in the milk, heavy cream and half-and-half until the mixture is nice and smooth. Continue whisking until you see bubbles on the surface edges. Continue to cook and whisk for another 2 minutes. Add in the salt and pepper.
7. Add 2 cups of the cheese mixture into the sauce and whisk until smooth. Add another 2 cups of the cheeses and continue whisking until creamy and smooth. The sauce should be smooth and thick.
8. Now add in the cooled pasta and stir until the pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining cheese mixture and then add the remaining mac and cheese.
10. Melt the remaining 4 tablespoons of butter. In a small bowl, mix the panko crumbs, melted butter, Asiago cheese and smoked paprika. Sprinkle this mixture over the top of the mac and cheese then bake until bubbly and golden brown, approximately 30 minutes. Serve immediately.