Start by preheating your oven to 325ºF to get it ready for baking.

Prepare your baking dish by greasing a 9” x 13” casserole dish and setting it aside.

Melt the butter in a large stockpot over medium heat.

Cook the macaroni in a separate pot, following the package directions but stopping just before it's fully done to prevent it from getting mushy later.

Create a roux by whisking the flour into the melted butter, then season with salt, white pepper, and paprika to taste.

Gradually whisk in the milk and cream, then increase the heat to medium-high.

Add 3 cups of the shredded cheese to the mixture, whisking continuously until the sauce thickens.

Drain the cooked macaroni and combine it with the thickened cheese sauce.

Transfer the macaroni and cheese mixture into the greased casserole dish.

Sprinkle the remaining 1 cup of cheese over the top for a cheesy crust.

Bake in the preheated oven for 25 minutes, or until the top is beautifully browned and bubbly.

Let the mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.