Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.

Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps, and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes.

Add the Cheese: Reduce heat to low and stir in the cheddar and Parmesan cheese until fully melted and smooth. Season with salt, pepper, and paprika (if using). Taste and adjust the seasoning as needed.

Combine: Add the drained macaroni to the cheese sauce and stir until evenly coated.

Bake (Optional): For a baked version, preheat the oven to 350°F (175°C). Pour the mac and cheese into a greased baking dish, sprinkle breadcrumbs on top, and bake for 15-20 minutes until golden brown and bubbly.

Serve: Serve hot and enjoy your creamy mac and cheese!