1 lb. dried elbow pasta
4 c. Tillamook medium cheddar
cheese, shredded
2 c. Gruyere cheese, shredded
½ c. Country Cream butter
½ c. all purpose flour
2½ c. Longmont Dairy half and half
1½ c. Longmont Dairy whole milk
½Tbsp. salt
½ tsp. black pepper
¼tsp.paprika

Cook pasta 1 minute less than package directions for al dente. Drain and drizzle with a bit of olive oil to prevent sticking. While water comes to a boil, mix shredded cheeses, then divide into 3 piles: approximately 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often.

Slowly pour in 2 cups of the half and half, whisking constantly, until smooth. Slowly pour in remaining half and half plus whole milk, whisking constantly, until combined and smooth. Continue to heat over medium heat whisking very often, until thickened to a very thick consistency.

Remove from the heat and stir in spices and 1 ½ cups of the cheeses, stirring to melt and combine. Stir in another 1½ cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, fully combine drained pasta with cheese sauce. Pour half of the pasta mixture into a greased 9″x13″ baking dish. Top with 1½ cups of shredded cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1½ cups of cheese and bake at 325° F for 15 minutes, until cheese is bubbly and lightly golden brown.