Preheat oven to 375℉.
On medium-high heat, in a large pot boil water. Once the water begins to boil, add dried elbow macaroni. Cook for 7 minutes.
Take out 1/4 cups of pasta water and set aside. Drain the macaroni.
Pour macaroni into a bowl and add butter, 2 cups of the cheddar cheese, milk, and seasonings. Stir well. Add 1/4 cups of pasta water and stir well.
In an ungreased casserole dish, add 1/2 of pasta mixture. Top with 1 cup of mozzarella cheese and 1/2 cup of cheddar cheese.
Add the rest of the pasta mixture and top with 1/2 cup of mozzarella cheese and 1 cup of cheddar cheese. Sprinkle with paprika. Bake for 40 minutes or until crust is golden brown.