Preheat your oven to 350°F (175°C).

Get a big pot of salted water boiling. Add the San Giorgio macaroni and cook according to the package instructions, usually about 8 minutes, until al dente. Avoid overcooking.

Use a colander to drain the macaroni, then set it aside.

Heat the butter in the same pot over medium-low. Sprinkle in the flour and whisk for about 1 minute until the mixture becomes slightly golden.

Gradually pour in the milk and heavy cream, continuously whisking to prevent any lumps.

Bring the mix to a slow boil, then lower the heat. Add 2 cups of sharp cheddar cheese and all the mozzarella cheese, stirring until completely melted.

Season with salt, pepper, and paprika. Remove from heat.

Add the cooked macaroni to the cheese sauce, stirring until well coated.

Pour the mixture into the baking dish. Sprinkle the remaining cheddar cheese on top, followed by breadcrumbs if desired for extra crunch.

After 20 to 25 minutes, the top should be golden and bubbly.

Wait a few minutes before serving it. Your San Giorgio mac and cheese is now ready to conquer hearts and stomachs!