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.
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.
Recipe Inspired by The Chunky Chef