Heat a big saucepan of salted water to a boil.

Cook the macaroni until al dente, about 8-10 minutes.

Drain the macaroni with a strainer and leave aside.

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

Once the butter has melted, mix in the flour to make a roux. Stir frequently for about 2 minutes, or until the mixture is somewhat brown.

Gradually add the milk and heavy cream, stirring constantly to prevent lumps.

Let the mixture simmer for a few minutes until it thickens, stirring often.

Lower the heat and stir in the shredded cheddar and mozzarella cheese until fully melted and creamy. Add paprika, garlic powder, salt, and pepper for extra flavor.

Pour the cooked macaroni into the cheese sauce and gently stir to combine. Make sure every noodle is coated with the creamy sauce.

At this stage, your creamy mac and cheese is ready to serve directly from the stovetop.

Optional: For a baked version, transfer the mac and cheese into a greased baking dish. Sprinkle with extra shredded cheese on top and bake at 180°C (350°F) for 20 minutes, or until the top is golden and bubbly.