Preheat the oven to 350 Degrees F. Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta. Cook according to package directions, taking a minute or two off the recommended cooking time. You want the pasta to be cooked al dente, as it will cook a little bit longer in the oven. When the pasta is cooked, remove from heat, drain and set aside.
Make the cheese sauce. First, grate your fresh cheese and set aside. Then, melt butter in a large saucepan over medium heat. Add 3 1/2 cups of the half and half to the saucepan (reserve 1/2 cup). Stir in the garlic powder, and bring the sauce to a light simmer. In a small bowl, whisk together the reserved half and half and cornstarch to form a slurry. When the sauce is lightly simmering, slowly pour in the slurry. Stir constantly for 3-4 minutes, while the sauce thickens. When the sauce is thick enough to coat the back of a spoon, add three cups of shredded cheese. Stir the cheese into the sauce until fully melted and the sauce is thick and creamy. Season with salt to taste.
Layer the casserole. Add half of the cooked and drained noodles to a large baking dish. Pour half of the cream sauce over top. Sprinkle with half of the remaining shredded cheese. Add another layer of the remaining cooked noodles, topped with sauce, and sprinkle the remaining shredded cheese over the top.
Make the optional breadcrumb topping. Stir together panic bread crumbs, salt, and paprika. Melt four tablespoons of butter in the microwave. Add the butter to the breadcrumb mixture and stir until evenly coated. Sprinkle over the top of the pasta, adding 1/2 cup parmesan cheese if desired.
Bake the mac and cheese. Add the baking dish to the preheated oven and bake for approximately 25-30 minutes, until the sauce is bubbly and the panko topping is golden brown (if using). Serve immediately.
Notes
Note: The breadcrumb topping is not included in the nutrition facts. It adds another 119 calories per serving.