Bring a large pot of salted water to a rolling boil and cook the macaroni until just al dente, about 8 minutes. Drain and set aside.
In a sauté pan, melt the butter over medium heat until it starts to bubble and smell toasty.
Add the flour to the melted butter and whisk continuously for about 1 minute, until the mixture turns golden and releases a nutty aroma.
Slowly pour in the heavy cream, whisking constantly until the mixture is smooth and begins to thicken, about 3-4 minutes. It should be velvety and bubbling gently.
Stir in the shredded cheddar, mustard powder, and a splash of hot sauce. Keep stirring until the cheese melts completely and the sauce is smooth and bubbling.
Pour the cheese sauce over the cooked pasta and toss well, ensuring every noodle is coated in gooey, cheesy goodness. Taste and adjust seasoning if needed.
Preheat your oven to 200°C (400°F). Transfer the cheesy pasta mixture into a baking dish, spreading it out evenly.
In a small bowl, toss the breadcrumbs with melted butter and smoked paprika until coated evenly. Sprinkle this mixture over the top of the pasta.
Bake in the oven for 15-20 minutes, until the top is golden brown and crispy, and the cheese is bubbling around the edges.
Remove from the oven and let sit for 5 minutes to set. The dish will be cheesy, gooey in the middle, with a smoky, crispy crust on top.
Spoon out portions and enjoy the messy, flavorful chaos of this bold mac and cheese—perfectly imperfect and irresistibly cheesy.
