1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook 1 minute less than package instructions (it will finish cooking in the sauce).
3. Drain and set aside.

2. Cook the Langostino:

1. Heat 1 tablespoon butter in a pan over medium heat.
2. Add langostino tails, lemon juice, smoked paprika, salt, and black pepper.
3. Sauté for 2 minutes, just until warm. Remove from heat and set aside.

3. Make the Cheese Sauce:

1. In a large saucepan, melt 3 tablespoons butter over medium heat.
2. Stir in flour and cook for 1 minute, whisking continuously.
3. Gradually whisk in milk and heavy cream, stirring until smooth.
4. Add salt, black pepper, smoked paprika, garlic powder, and Dijon mustard.
5. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
6. Remove from heat and stir in cheddar, Gruyère, and Parmesan cheese until melted and smooth.

4. Combine Everything:

1. Add cooked pasta to the cheese sauce and stir to coat.
2. Gently fold in sautéed langostino tails.

5. Serve or Bake (Optional):

• For Creamy Stovetop Version: Serve immediately, garnished with fresh parsley or extra cheese.
• For Baked Mac and Cheese:
  1. Preheat oven to 375°F (190°C).
  2. Transfer mac and cheese to a greased baking dish.
  3. Mix breadcrumbs, melted butter, and Parmesan cheese in a bowl.
  4. Sprinkle topping over the dish and bake for 15 minutes until golden brown.