1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.

2. In a large pot or deep skillet, melt the butter over medium heat.

3. Whisk in the flour and cook for 1 minute until smooth and lightly bubbling.

4. Slowly whisk in the whole milk and heavy cream until the mixture is smooth.

5. Cook, stirring often, until the sauce begins to thicken.

6. Reduce the heat to low and stir in the cream cheese until fully melted.

7. Add the sharp cheddar cheese and mozzarella cheese a little at a time, stirring until smooth after each addition.

8. Stir in the garlic powder, onion powder, salt, black pepper, and paprika.

9. Add the cooked macaroni and stir until every piece is evenly coated in the cheese sauce.

10. Serve hot, topped with fresh parsley and a little extra paprika if desired.