Boil the elbow macaroni in salted water until al dente, about 7-8 minutes. Drain and set aside.

In a large saucepan over medium heat, melt unsalted butter. Whisk in flour, cooking until lightly golden, about 1-2 minutes.

Gradually pour in whole milk and heavy cream, whisking constantly to avoid lumps. Simmer until thickened, about 5-7 minutes.

Remove from heat and stir in minced garlic, salt, black pepper, and paprika.

Add shredded smoked Gouda and sharp cheddar cheese to the warm sauce, stirring until melted and smooth.

Fold cooked macaroni into the cheese sauce, ensuring all is well-coated. Transfer to a greased baking dish.

Sprinkle breadcrumbs over the mac and cheese. Bake at 350°F for 20-25 minutes until bubbly and golden.