Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Stir in elbow macaroni and cook 1–2 minutes less than package directions; pasta will finish cooking in the sauce. Drain and set aside.

Return the empty pot to medium heat, melt butter until foamy, then whisk in flour. Cook for 1 minute—watch for pale golden bubbles (this cooks the raw flour taste away).

Slowly pour in whole milk while whisking constantly to avoid lumps. When the mixture thickens and coats the back of a spoon (about 3 minutes), reduce heat to low.

Stir in Dijon mustard, smoked paprika, and a pinch of pepper. Taste—add salt sparingly, as the cheese adds saltiness.

Remove pot from heat, then stir in cheddar and Parmesan one handful at a time until you reach that glossy, stretchy texture. If it feels too thick, add a splash more milk.

Add drained macaroni back into the pot, folding gently to coat each piece. Let sit off-heat for 2 minutes so sauce seeps into each crevice.

Spoon into bowls, sprinkle with fresh parsley or chives, and dig in. Feel free to pass extra black pepper at the table!