8 ounces elbow pasta
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and black pepper, to taste
3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
3 ounces Gruyere cheese, shredded (about 1 cup shredded)
2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
2 ounces Camembert cheese, rind removed and cut into small chunks
1 ounce (2 slices) white American cheese, finely chopped
1/4 cup Panko bread crumbs