Cook the pasta per the manufacturer’s instructions and set aside.
In a large pot, melt 65 mL (¼ cup) butter, add the flour, the onion and the paprika. Cook over medium heat for 5 minutes, stirring occasionally.
Gradually incorporate the milk, the cream and the stock while whisking continually. Bring to a boil and then let simmer for 3 minutes.
Remove from heat and stir in ¾ of the Saputo Triple Cheddar shredded cheese. Once the cheese is melted, stir in the pasta and add salt and pepper to taste.
In a small bowl, mix together the remaining ¼ cup of melted butter with the breadcrumbs.
Pour the macaroni and cheese mixture into an ovenproof dish and sprinkle evenly over the top the remaining Saputo Triple Cheddar shredded cheese and breadcrumb mixture.
