Boil a large pot of salted water and cook elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.

In a stock pot, melt 4 tbsp of butter, add 1/4 cup of flour, and whisk for about a minute to make a roux.

Slowly whisk in 3 cups of milk, and cook for 4-5 minutes until thickened.

Remove from heat and stir in salt, pepper, paprika, hot sauce, gruyere, and cheddar until melted.

Mix the macaroni into the cheese sauce until well coated.

Pour into a greased 9x13 casserole dish and spread evenly.

Combine 2 tbsp melted butter with panko and sprinkle over macaroni.

Broil for about 2 minutes or bake at 350°F for 20-25 minutes until golden brown.

Let rest for 5 minutes before serving.