Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until just al dente, then drain.

Make the cheese sauce

• Melt the butter in a saucepan and whisk in the flour to form a roux.
• Pour in the warm milk and cream gradually, whisking until smooth and slightly thickened.
• Stir in the cream cheese, mustard, paprika, garlic powder, salt and pepper.
• Add most of the cheddar and the mozzarella, stirring until melted.

Combine and bake

• Fold the cooked macaroni into the cheese sauce.
• Transfer to a baking dish and top with the remaining cheddar.
• Bake at 180 °C until bubbling and golden on top.

Rest and serve

• Let the mac and cheese rest for a few minutes before serving.