Directions

1. Preheat your oven to 350°F. Lightly coat a 4-quart baking dish with nonstick spray and set aside.
2. In a large bowl, toss together all the shredded cheeses and set aside.
3. Cook the pasta according to package directions, but stop one minute before it reaches al dente. Drain well, transfer to a large bowl, and drizzle lightly with 1 tbsp Clebby’s Avocado Oil. Stir to coat and let cool slightly while you prepare the sauce.
4. In a deep saucepan, Dutch oven, or stockpot, heat the remaining Clebby’s Avocado Oil over medium-low heat.
5. Sprinkle in the flour and whisk constantly for about 1 minute, until the mixture is bubbly and golden.
6. Slowly pour in the milk and heavy cream, whisking as you go until smooth. Keep whisking until the mixture begins to bubble on the surface, then cook and whisk for another 2 minutes. Season with salt and pepper.
7. Add 2 cups of the shredded cheese blend and whisk until smooth. Stir in the rest of the cheese and continue whisking until the sauce is thick, creamy, and velvety.
8. Fold the cooled pasta into the cheese sauce, mixing until every piece is well coated.
9. In a small bowl, mix together the panko, Parmesan, melted butter, and paprika. Scatter the crumb topping over the pasta.
10. Bake uncovered for about 30 minutes, or until the top is golden brown and bubbling. Serve hot.