Preheat your oven to 350°F (conventional).
Cook the macaroni according to the box instructions until it’s al dente. Drain and set it aside.
Shred the cheeses, keeping the ones for the sauce separate from those for layering.
In a nonstick pan over medium heat, melt the butter. Add flour and stir until golden and fragrant. Then add salt, spices, and stir for one minute.
Pour in the milk, cream, and cream cheese. Whisk until combined and cook until it comes to a boil. Turn off the heat.
Gradually add 1 cup each of shredded cheeses, stirring until melted. Mix in the boiled macaroni, taste, and adjust seasoning as needed.
Take a 7×11″ casserole/ceramic baking dish. Spread half of the mac and cheese mixture, then sprinkle half of the set-aside cheese mixture for layering. Add the remaining mac and cheese, and top it off with the remaining cheese.
Garnish with chopped parsley and a light dusting of paprika.
Place the dish in the preheated oven and bake for 15-20 minutes until the top cheese is melted. Broil for a few minutes for that golden touch.
Serve and savor the deliciousness!