Boil the pasta

• Bring a large pot of water to a boil and salt it generously.
• Add the macaroni and cook until al dente, just before fully done, since it will be baked.
• Drain the noodles and spray them with a little oil so they don't stick.

Shred the cheese

• Cut the cheddar blocks in half so they fit in the food processor.
• Shred all the cheese, keeping about half a cup aside for the topping.

Make the roux

• Melt the butter in a saucepan over medium heat.
• Add the flour and stir until it forms a smooth paste.
• Season with salt and pepper.

Build the cheese sauce

• Pour in the heavy cream and stir until the sauce starts to thicken.
• Add the Creole seasoning and paprika.
• Temper the egg with a little hot sauce, then stir it into the pan.

Melt in the cheese

• Add almost all of the shredded cheddar, reserving about half a cup for the top.
• Stir until the cheese is fully melted and the sauce is ooey and gooey.

Combine and bake

• Add the cooked macaroni to the cheese sauce and mix well.
• Pour everything into a 13x9-inch baking dish and sprinkle the reserved cheese on top.
• Bake at 175 °C until golden and bubbly.