Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 1 minute less than package instructions. Drain and set aside.
In the saucepan, melt butter over medium heat until it begins to foam softly, filling your kitchen with a rich, nutty aroma.
Add the flour to the melted butter and whisk vigorously for about a minute until the mixture turns a light golden color and smells slightly nutty.
Gradually pour in the milk, whisking constantly to prevent lumps, and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the sauce from heat and stir in the shredded cheddar, smoked mozzarella, smoked paprika, and a pinch of salt and pepper. Stir until the cheese melts into a smooth, cheesy sauce.
Fold the cooked pasta into the cheese sauce using a mixing spoon until evenly coated and creamy.
Preheat your oven to 180°C (350°F). In a small bowl, toss breadcrumbs with olive oil and a pinch of smoked paprika for extra flavor and crunch.
Transfer the cheesy pasta mixture into your baking dish, spreading it out evenly with a spatula.
Sprinkle the seasoned breadcrumbs evenly over the top of the pasta, covering the surface completely.
Bake for 20-25 minutes, until bubbling around the edges and the top is golden brown and crispy. If it browns too quickly, tent with foil to prevent burning.
Remove from the oven and let sit for 5 minutes to allow the cheese to set slightly. Serve hot, with a crispy topping and creamy interior, and enjoy the comforting smoky flavor with every bite.
