For the breadcrumbs:
For the mac and cheese:
Make the breadcrumbs:
In a bowl toss the breadcrumbs, butter, cheese, paprika, salt, and pepper; reserve.
Make the mac and cheese:
Preheat the oven to 400°F. In a medium saucepan heat the butter over medium-high heat until foamy and bubbly but not browned. Add the flour and cook, whisking, until the flour darkens, 2-3 minutes. Add the milk, bring to a boil, reduce the heat, and simmer until the milk thickens, 3-4 minutes. Whisk in the cheddar, gruyere, mustard, salt, pepper, and cayenne and stir until smooth, then stir in the cooked ravioli. Grease six 8-ounce crocks and place them on a rimmed baking sheet. Divide the pasta and cheese among the crocks, then top the crocks with the breadcrumbs. Bake until browned and bubbly, 20 minutes.