Cook the noodles. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
Prepare the cheese. Shred the sharp cheddar and Monterey Jack cheese. Set aside the mozzarella. Combine all three cheeses in a large bowl.
Make the cheese sauce. In a large saucepan over low heat, combine the heavy whipping cream and cream cheese. Stir gently until the cream cheese has completely melted into the heavy cream.
Add the cheese. Slowly add approximately two-thirds of your shredded cheese mixture to the cream sauce, stirring until melted and smooth. Keep the heat low to prevent the sauce from separating.
Season the sauce. Add the garlic powder, smoked paprika, black pepper, and Dijon mustard. Stir until everything is well combined.
Combine the macaroni. Add the cooked elbow noodles to the cheese sauce. Gently stir until every noodle is coated in that creamy, cheesy goodness.
Layer the macaroni and cheese. Preheat your oven to 375°F. Grease a baking dish and sprinkle a layer of the reserved cheese mixture across the bottom. Add half of the macaroni and cheese, followed by another layer of shredded cheese. Add the remaining macaroni and cheese and finish with the rest of the shredded cheese.
Bake. Bake uncovered at 375°F for 35–45 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Serve. Allow it to rest for a few minutes before serving. Enjoy!
