Preheat oven to 325F
Grease a baking dish - 8" square should be fine
Boil elbow macaroni in a large pot of water, cook about 1 minute less than instructions indicate to compensate for additional cooking during baking. Drain pasta and toss with a little olive oil to prevent sticking.
While boiling pasta, shred cheeses and mix to combine
Melt butter in large saucepan on medium heat. Sprinkle in flour and whisk to combine. Cook for about a minute, then slowly add milk and half and half, while whisking until everything is combined and smooth.
Continue to whisk and cook milk and butter until thickened, approximately the thickness of condensed soup.
Remove sauce from heat and stir in salt, pepper and paprika. Stir in about 3/4 cup of cheese mix until melted. Add 3/4 more cheese and stir until melted.
In a large mixing bowl, combine pasta with cheese sauce and stir until fully mixed.
Add half of pasta to baking dish and then sprinkle on 3/4 cup of shredded cheese. Add the remaining pasta to the baking dish and top with the last 3/4 cup of shredded cheese.
Bake for 15 minutes, or until cheese is bubbling and top is the desired shade of golden brown.