Preheat your oven to 180°C (350°F).
Cook the pasta in a large pot of boiling salted water until just al dente, about 8 minutes. Drain and set aside.
In a saucepan, melt the butter over medium heat, listening for a gentle sizzle and watching it turn glossy.
Add the flour to the melted butter and whisk vigorously until the mixture is smooth and slightly frothy, about 1 minute. This creates a roux that thickens the sauce.
Gradually pour in the milk while continuously whisking, watching the mixture thicken and develop a smooth, creamy texture with a gentle simmering sound.
Stir in the shredded cheddar cheese, smoked paprika, and a pinch of cayenne pepper. Keep whisking until the cheese melts completely and the sauce is rich and velvety.
Season the cheese sauce with salt and pepper to taste, adjusting the spice level as desired.
Pour the cheese sauce over the cooked pasta and gently mix to coat every piece evenly.
Transfer the coated pasta into a buttered baking dish, spreading it out into an even layer.
Sprinkle grated Parmesan cheese over the top, then evenly distribute crushed Ritz crackers for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and the topping is golden brown and crispy.
Remove from the oven, let it rest for a few minutes, then serve hot, enjoying the cheesy, smoky, crunchy perfection.
