Boil the 8 oz elbow macaroni in well-salted water for 7 to 8 minutes until just past al dente. Drain and set aside without rinsing.

Melt the 2 tbsp butter in a medium saucepan over medium heat, add the 2 tbsp flour, and whisk for 1 minute until light tan.

Whisk in the 1 ¾ cups whole milk and ¼ cup heavy cream slowly. Simmer over medium-high heat, whisking, for 4 to 5 minutes until the sauce coats the back of a spoon.

Reduce to low, add the 2 oz American cheese in pieces and whisk until melted, then add the 1 ½ cups cheddar in 3 handfuls, whisking each one in fully.

Whisk in the 1 tsp hot sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp sweet paprika. Add the drained macaroni and stir over low heat for 1 to 2 minutes.

Spoon into a bowl or small cast-iron skillet, dust with a pinch of paprika, and serve immediately.