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

In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk continuously to form a roux. Cook for about 2 minutes until the mixture turns a light golden color, being careful not to let it burn.

Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 5 minutes.

Reduce the heat to low and stir in the mustard powder, paprika, garlic powder, salt, and black pepper.

Add the shredded cheddar and gouda cheeses to the pot, stirring until completely melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce, gently folding it in to ensure each noodle is coated.

Serve immediately, garnished with a little extra paprika or fresh parsley if desired.