1 pound cavatappi pasta
2 tablespoons butter
2 tablespoons flour
2 cups half and half
2 ounces Gruyere cheese, shredded
8 ounces white Cheddar, shredded
2 tablespoons Parmesan cheese , shredded
4 ounces Fontina cheese, shredded
1 teaspoon smoked paprika
4 pieces bacon cooked crispy and crumbled
1/2 cup panko bread crumbs
Prepare pasta according to packaged directions. Heat together in a large saucepan 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux becomes fragrant. Add 1/2 cup of half and half and stir until sauce thickens. Add an additional 1/2 cup of half and half when the sauce thickens, and then add final 1 cup of half and half and stir until the sauce becomes thick.
Add cheeses to sauce slowly stirring until the cheese is blended. Spinkle in smoked paprika. Mix together pasta and sauce, and pour into a 13 x 9 inch baking dish that has been sprayed with non-stick spray. Top macaroni and cheese with crumbled bacon and panko bread crumbs. Bake at 350 degrees for 20 minutes or until panko breadcrumbs begin to brown.