Heat the oven to 180°C in the turbo mode and grease a relatively deep pan that fits the oven.

Cook the pasta in boiling water for one minute less than the manufacturer's instructions, to get pasta "al dente" (with a harder texture). After the pasta is cooked, drain and rinse with water. Drizzle a little olive oil to prevent the pasta from sticking.

Mix the hard cheeses together and divide the mixture into three parts: half of the mixture for the sauce to be cooked in the pot; a quarter of the mixture for the middle layer of the stew; and a quarter of the mixture to spread on the top of the dish.

To make the sauce: melt the butter in a large pan over medium heat. Sprinkle and mix in the flour in small portions, the entire quantity. Keep stirring the flour in the pan for about a minute, and slowly pour in the milk without stopping. After a uniform mass formed, add the cream and mix well to fully combine the sauce. Continue to stir the sauce over medium heat, until it thickens.

​Remove the sauce from the heat and add the spices (salt, pepper, and paprika) and half of the grated cheese mixture. Mix until the cheese is completely melted.

Mix the cooked pasta with the sauce, until it is well coated.

Pour half of the amount of pasta into the baking dish, spread a quarter of the cheese mixture in the middle layer. Then spread the remaining pasta evenly over it, and sprinkle the remaining cheese mixture over it.

You can sprinkle some breadcrumbs on top.

Bake in an oven preheated to 180°C for about half an hour until the cheese starts to bubble and brown and the belly starts to crackle.

Enjoy your meal!