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Cook the macaroni in salted water until just al dente. Reserve a mugful of pasta water before draining.
Add the butter beans, milk, garlic, Dijon mustard and smoked paprika to a blender and blitz until completely smooth and creamy.
Pour into a large saucepan and warm gently. Add the Cheddar and 20g Parmesan, stirring until melted.
Add a good splash of pasta water to loosen the sauce. Keep it slightly looser than you want it as it will thicken under the grill.
Add the macaroni and frozen peas and stir until well coated. Add more pasta water if needed, then finish with a squeeze of lemon juice and plenty of black pepper. Taste before adding salt.
Transfer to a baking dish. Mix the panko with the remaining Parmesan and olive oil and scatter over the top.
Grill for 3–5 minutes until golden, crisp and bubbling.