Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
In the same saucepan, melt the butter over medium heat until it begins to foam and smells toasted, about 1 minute.
Add the flour and whisk constantly for 1-2 minutes until the mixture turns golden and smells nutty, creating a roux.
Slowly pour in the heavy cream, whisking continuously until the sauce begins to thicken and is smooth, about 3-4 minutes.
Off the heat, stir in the shredded cheddar cheese, hot sauce, smoked paprika, and a pinch of salt. Keep stirring until the cheese melts into a creamy, fiery sauce.
Combine the cooked pasta with the cheese sauce, tossing gently until evenly coated and glossy.
Preheat your oven to 200°C (390°F). Transfer the cheesy pasta mixture into a greased baking dish, spreading it out evenly.
In a small bowl, toss the breadcrumbs with oil and a pinch of smoked paprika for extra flavor and crunch.
Sprinkle the breadcrumb mixture evenly over the top of the pasta in the baking dish.
Bake uncovered for 20-25 minutes, until the topping is golden brown and bubbly around the edges.
Remove from the oven and let rest for 5 minutes. Serve hot, garnished with an extra dash of hot sauce if desired.
