Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain and set aside.
• In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly so it doesn't brown.
• Gradually whisk in the milk and heavy cream until smooth. Continue cooking, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
• Remove the sauce from heat and stir in the cream cheese until melted and smooth. Add most of the shredded cheddar (reserve about 1/2 cup), stirring until fully incorporated.
• Temper the beaten eggs by slowly whisking a few spoonfuls of the hot sauce into the eggs, then quickly whisk the egg mixture back into the sauce. Season with salt, pepper, and paprika.
• Fold the drained macaroni into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish and smooth the top.
• In a small bowl, combine the panko breadcrumbs with the melted butter and the reserved cheddar. Sprinkle evenly over the top of the macaroni.
• Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the edges are bubbling. If needed, broil for 1 to 2 minutes to crisp the topping, watching carefully to avoid burning.
• Remove from the oven and let rest 5 to 10 minutes before serving. Serve warm.