Golden Baked Mac and Cheese Perfection

Preheat the oven to 325 degrees and prepare a 9x13 pan by spraying it with non-stick spray.
Add a large pot of water to the stove top over medium-high heat and allow it to come to a boil.
Add the 1 lb elbow pasta to the boiling water and cool to al dente (about 5 minute boiling time). Once cooked, drain and add the noodles back to the hot pot.
While the water boils, grab a large saucepan and add 1/2 cup butter, allowing it to melt. Whisk in the 1/3 cup all-purpose flour until combined.
Add 2 1/2 cup whole milk to the flour mixture, whisk until smooth. Add in 3 cups of the shredded medium cheddar cheese and 2 cups shredded sharp cheddar cheese. Whisk until melted.
Add the seasonings - 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp smoked paprika and whisk to combine.
Add the cheese mixture to the pot of freshly cooked pasta. Mix to coat evenly.
Pour the covered noodles into the prepared 9x13 pan. Top with the last cup of shredded medium cheese and 1/2 cup parmesan cheese.
Place in the oven and bake for 15 minutes. Remove and let it sit for 10 minutes before enjoying.