Preheat your oven to 325°F and grease a 9” x 13” casserole dish.

In a separate pot, cook the pasta according to the package directions until al dente. Drain but do not rinse.

In a large stockpot, melt the butter over medium heat. Once melted, whisk in the flour until smooth, creating a roux.

Stir in the salt, white pepper, paprika, and cayenne, adjusting to taste.

Gradually whisk in the whole milk and heavy cream, then increase the heat to medium-high. Bring to a gentle simmer.

Add in 3 cups of the shredded cheese, whisking continuously until fully melted and the mixture thickens.

Pour the cheese sauce over the drained pasta, folding gently to combine.

Transfer the mixture to the greased casserole dish. Sprinkle the remaining 1 cup of cheese on top.

Bake for 25 minutes or until the cheese is bubbling and golden brown.

Let it cool slightly before serving to allow the sauce to set.