Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside, saving about a cup of starchy pasta water.
In a skillet over medium heat, melt the butter until it starts to foam and smells nutty, about 1-2 minutes.
Add the heavy cream to the skillet, whisking gently to combine and warm it through, creating a rich, velvety base.
Stir in the grated cheddar cheese gradually, whisking constantly until the cheese melts completely and the sauce becomes smooth and glossy. Add a splash of hot sauce for smoky heat.
Toss the cooked pasta into the cheese sauce, stirring well to coat evenly. If the sauce is too thick, loosen it with a little reserved pasta water until it’s creamy and clings to the pasta.
Preheat your oven to 200°C (392°F). Transfer the cheesy pasta mixture into a baking dish, spreading it into an even layer.
Combine the breadcrumbs with smoked paprika or cumin, then toast them in a small skillet with a little butter until golden brown and crispy, about 3-4 minutes.
Sprinkle the toasted breadcrumbs evenly over the top of the pasta, creating a crunchy, rustic crust.
Bake the dish in the preheated oven for 15-20 minutes, until bubbling around the edges and the top is golden brown with smoky crispy bits.
Remove from the oven and let rest for 5 minutes. The sauce will thicken slightly, making it easier to serve.
Scoop into bowls, enjoy the gooey, smoky, slightly charred layers, and revel in the comfort of this rebellious dish.
