Cooking the Pasta
Bring a large pot of salted water to a boil
Add the elbow macaroni and cook until al dente according to the package instructions
Drain the pasta and toss with a little butter to prevent sticking then set aside

Making the Cheese Sauce
Melt the butter in a medium saucepan over medium heat
Whisk in the flour and cook for 1 to 2 minutes until golden to create a roux
Gradually pour in the heavy cream and milk whisking constantly to prevent lumps
Bring the mixture to a gentle simmer and stir often until thickened
Reduce heat and gradually stir in the cheddar cheese followed by parmesan and Romano until melted and smooth
Season with salt black pepper and a pinch of paprika

Baking the Mac and Cheese
Preheat your oven to 375°F (190°C)
Combine the cooked pasta with the cheese sauce in a baking dish making sure every piece is coated
Top with additional shredded cheddar cheese for a golden crust
Bake for 15 to 20 minutes until bubbly and golden on top
For an extra crispy crust broil for 1 to 2 minutes at the end watching carefully to avoid burning