Crazy good mac and cheese

Got this from David Rosengarten.

Three-Cheese Macaroni & Cheese
Makes 8 side-dish servings

6 tablespoons butter, divided
2 tablespoons dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1 ½ teaspoons chopped fresh thyme (or ½ teaspoon dried)
1 ½ teaspoons paprika, divided
¼ cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon salt
¼ teaspoon ground nutmeg
2 ¼ cups milk
½ cup crème fraiche
1 clove garlic, peeled
8 ounces grated extra-sharp white Cheddar cheese, divided
4 ounces grated mild Cheddar cheese, divided
8 ounces elbow macaroni, cooked al dente, drained and rinsed with cold water

Preheat oven to 400 degrees. In a small saucepan, melt 2 tablespoons of the butter. In a small bowl, combine breadcrumbs, Parmesan, parsley, thyme and ½ teaspoon paprika; toss with melted butter. Set aside.

In another saucepan, melt remaining 4 tablespoons of butter. When melted, whisk in flour, mustard, salt, nutmeg, remaining paprika, and freshly ground black pepper to taste until smooth. Cook over low heat for 1 or 2 minutes or until mixture smells “toasty”. Add milk, whisking until smooth. Add garlic clove, return to a simmer, and simmer about 10 minutes. Remove saucepan from heat and whisk in crème fraiche. Reserving ½ cup of each cheese for topping, stir the rest of the cheese into the sauce until melted. Remove and discard garlic clove.

Place macaroni in a baking dish, add cheese sauce, stirring to coat all of the macaroni with sauce. Sprinkle with half the breadcrumb mixture, then remaining cheese, then remaining breadcrumbs. Bake uncovered about 20 minutes or until browned and bubbly.