Preheat oven to 350ºF.

Lightly grease a 2-quart baking dish. Set aside.

In a 3-quart saucepan, cook elbow macaroni in lightly salted boiling water just under al dente, about 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, being careful not to boil it.

In a skillet set over medium heat, melt 2 tablespoons butter; add bread crumbs and toss to coat. Set aside.

Make the bechamél sauce:

In a heavy based saucepan set over medium-low heat, melt 4 tablespoons butter, whisk in the flour. Cook 1 - 2 minutes until foaming but not browned; let cool.

Strain the hot milk, whisking constantly, bring the sauce to a boil, add salt, pepper, and nutmeg to taste. Simmer 3 - 5 minutes, until thickened.

Make the Cheese Sauce Mornay:

Remove the bechamél sauce, from heat, add grated cheese. Stir until cheese has melted.

Pour the cheese sauce mornay into the cooked macaroni, stir to combine. Pour into the prepared baking dish. Sprinkle with bread crumb mixture and paprika.

Bake for 30 to 35 minutes, until the macaroni is golden brown.