Set a large pot of salted water over high heat. In a separate saucepan, melt butter over medium heat, whisk in flour, and cook 2 minutes until nutty. Slowly whisk in milk, bring to a simmer, then cook on low for 5 to 7 minutes until thickened enough to coat a spoon.

Remove saucepan from heat. Stir in gouda and cheddar one handful at a time until smooth. Mix in Dijon, salt, pepper, and smoked paprika. Taste and adjust salt.

Cook macaroni 1 minute less than package directions. Reserve 1 cup pasta water, then drain. Add pasta to the cheese sauce, stirring to coat. Thin with reserved water or milk if needed. Serve immediately.