Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
In your cast iron skillet or a sturdy pan, melt 2 tablespoons of butter over medium heat, listening for a gentle sizzle.
Whisk in the flour, stirring constantly until it turns a light golden, about 2 minutes. You’ll smell a nutty aroma as the roux forms.
Slowly pour in the heavy cream and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the mixture thickens slightly, about 3-4 minutes.
Lower the heat to medium-low, then add shredded cheese, smoked paprika, and a dash of hot sauce. Stir until the cheese melts into a glossy, smooth sauce. If it gets grainy, add a splash more milk and stir vigorously.
Add the cooked pasta to the cheese sauce, tossing gently to coat each piece evenly. If the sauce feels too thick, loosen with a splash of hot water or more milk.
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and paprika, toasting until golden and crispy, about 2-3 minutes. Stir frequently to prevent burning.
Transfer the cheesy pasta to a serving dish, then sprinkle the toasted breadcrumbs on top for that perfect crunch.
Finish by serving hot, allowing the sauce to set slightly for a gooey, satisfying bite. Enjoy the messy, cheesy comfort of this chaotic kitchen favorite!
