Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente.

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about 2 minutes until it turns golden.

Gradually whisk in the milk, stirring constantly until the mixture is smooth and begins to thicken, about 5 to 7 minutes.

Remove the saucepan from heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until melted and smooth.

Add salt, black pepper, and paprika to the cheese sauce and mix well.

Drain the cooked macaroni and return it to the large pot.

Pour the cheese sauce over the pasta and stir until the macaroni is well coated.

Preheat your oven to 350°F (175°C).

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish and spread it evenly.

Bake in the preheated oven for about 30 minutes until bubbly and golden on top.

Allow it to cool for a few minutes before serving.