• Cook the pasta for about 20 minutes (Note 2). Drain well.

  In the meantime, butter the casserole dish and prepare the sauce.

  1 lb elbow macaroni / 450 g
• Cheese: Tear the American cheese into smaller pieces. Grate all the other cheese sorts. Set them aside.

  6 oz American cheese/ 180 g + 1½ cups Cheddar / 125 g + 1 cup white Cheddar/ 85 g + 4 tablespoons Parmesan + 2 tablespoons Romano

Make cheese sauce:

• Pour milk and cream into a large saucepan. Add butter, salt, pepper, sweet and smoked paprika, and turmeric. Warm gently for about 2 minutes, but don't let the mixture come to a boil.

  1 cup whole milk / 240 ml + 1 cup heavy cream / 240 ml + 1 tablespoons butter + 1 teaspoon fine sea salt + ⅛ teaspoon sweet paprika powder + ⅛ teaspoon smoked paprika powder + ⅛ teaspoon turmeric
• Melt cheese: Add all the cheese and stir gently on low heat until the cheese melts. Don't let it become too hot or come to a boil.

Assemble dish:

• Combine: Add drained pasta and stir to coat. Adjust the taste with a bit of salt and pepper if necessary.
• Assemble: Pour the mixture into the prepared baking dish. Sprinkle with the ½ cup cheese required for the topping.

  ½ cup Cheddar/ 45 g
• Broil: Preheat the broiler to high. Broil the mac and cheese for 2-3 minutes or until golden (Note 3). Serve immediately.