Begin by boiling the 2 cups of elbow macaroni in a large pot filled with 4 cups of water.

Add a tablespoon of salt to the boiling water.

Cook the macaroni according to the package instructions until it’s al dente.

Drain the macaroni and set it aside.

In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add 2 tablespoons of all-purpose flour and whisk continuously for about 2 minutes until it forms a smooth paste (roux).

Gradually pour in 2 cups of whole milk, whisking constantly to avoid lumps.

Continue cooking and stirring until the sauce thickens, which should take about 5-7 minutes.

Reduce the heat to low and add the sharp cheddar and mozzarella cheese, stirring until the mixture is smooth.

Season the sauce with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of nutmeg.

Combine the cooked macaroni and the luscious cheese sauce in a large bowl.

Gently mix until every pasta is coated with the rich, cheesy goodness.

Preheat your oven to 350°F (175°C).

Transfer the macaroni and cheese mixture into a greased baking dish.

Sprinkle some extra shredded cheddar cheese on top for that royal crust.

Bake in the preheated oven for 25-30 minutes or until it’s bubbly and golden brown.