Bring a large pot of salted water to a boil. Add the pasta and cook for one minute less than package instructions. Drain and set aside.

Melt the butter over medium heat. Whisk in the flour, cooking until golden brown.

Slowly add the warm milk in three portions, whisking until it thickens into a béchamel sauce.

Reduce heat, add cream cheese, then white cheddar. Stir until melted and smooth.

Season with salt and black pepper. Fold in the drained pasta and let sit covered for 5 minutes.

Top with breadcrumbs, parsley, and smoked paprika if desired. Serve immediately.