Begin by bringing a large pot of salted water to a boil.

Once the water is boiling, add the elbow macaroni and cook according to package instructions until al dente.

Carefully drain the cooked pasta in a colander and set it aside.

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes until it forms a paste.

Gradually add the milk while whisking constantly to avoid lumps.

Once the milk is heated through, stir in the cheddar and Parmesan cheese until melted.

Add the drained macaroni to the cheese sauce and stir until fully coated.

Transfer the mixture to a baking dish and sprinkle with paprika.

Bake in a preheated oven at 350°F for about 20 minutes or until bubbly.

For an extra crispy top, broil for 2-3 minutes at the end of baking.