Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Drain and toss with 1 tablespoon of butter to keep it from sticking.

In a large bowl, combine the shredded cheddar and Gruyère cheeses, saving 1½ cups for the topping later.

Melt 6 tablespoons of butter in a saucepan over medium heat. Whisk in the flour until it forms a golden paste, about 2-3 minutes.

Gradually incorporate the whole milk and heavy cream into the roux. Whisk continually until the mixture starts to slightly thicken and is smooth.

Stir in the cheese mixture along with the garlic powder, ground mustard, paprika, sea salt, and black pepper.

Preheat your oven to 350°F (175°C) and grease a baking dish.

Gently fold the cooked pasta into the cheese sauce, making sure every piece is well-coated.

Sprinkle the reserved cheese and breadcrumb mixture evenly over the pasta. Drizzle with olive oil or melted butter.

Place the dish in the oven and bake for 15-20 minutes until it’s bubbly and golden brown on top.

Let it cool for about 10 minutes before diving in.