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1
Preheat the oven to 350 degrees F.
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2
Fill a large pasta pot with water and bring to a boil.
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3
Add a hefty pinch of salt, and add the pasta.
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4
Cook according to package instructions until al dente.
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5
Drain the pasta, return to the pot, and add 1 tablespoon butter.
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6
Toss to coat, and set aside.
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7
Combine the breadcrumbs and parsley in a small bowl.
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8
Season with 1 teaspoon each of salt and pepper.
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9
Add the melted butter and combine with a fork.
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10
It's okay if clumps to form.
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11
Set aside.
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12
In a heavy bottomed 2-quart saucepan, melt 3 tablespoons butter over medium heat.
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13
Add the flour and whisk to combine, cooking for 3 to 5 minutes, until blond and bubbling.
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14
Stir constantly, and do not let brown.
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15
Add a little of the milk to the flour butter mixture and whisk to combine.
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16
The mixture will look like scrambled eggs.
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17
Slowly add the remaining milk in a steady stream, stirring with a whisk to combine.
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18
Cook, stirring constantly, until thickened, about 6 to 8 minutes.
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19
This is your bechamel sauce.
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20
Remove the bechamel from the heat.
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21
Add the paprika, salt, and pepper, and stir to combine.
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22
Fold in a little more than half of the grated cheese.
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23
Add to the pasta and fold to combine.
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24
Pour into a greased 9 x 13-inch glass casserole dish.
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25
Sprinkle the breadcrumbs on top, creating an even coating.
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26
Top with the remaining grated gruyere.
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27
Bake in the oven for 30 minutes.
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28
Let stand 5 minutes and serve.
