• Spray a 9x13 baking dish with cooking spray and preheat oven to 350°.
• In a large pot boil water and cook elbow macaroni per package directions for al dente. 
• Drain macaroni, return to pan and add 2 tablespoons of butter, stir well to keep the noodles from sticking. 
• Melt remaining butter (6 tablespoons) in large skillet over low/medium heat. Add flour and whisk to combine. Let cook for about 1-2 minutes. Slowly add half and half while continuing to whisk, add milk and whisk.
• Add salt, pepper, paprika, Cajon seasoning, whisk. Cook, stirring/whisking consistency, for 4-6 minutes until thickened to a cream consistency. 
• Remove from heat, add cheese and stir. 
• Pour cheese mixture into macaroni, stir well. 
• Dump macaroni into prepared baking dish. Top with remaining cup of Sharp cheddar cheese.

Panko Topping

• In a medium mixing bowl combine all ingredients and stir well.
• Sprinkle Panko mixture topping over the cheese. 
• Bake uncovered for 18-20 minutes or until it starts to lightly brown. Don’t overcook or it won’t be saucy.