Creamy Mac and Cheese with Cream My Secret Ingredient

Ingredients

• 1 pound (454g) elbow macaroni
• Water and salt for boiling
• 4 tablespoons (57g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 3 cups (710ml) whole milk
• 4 ounces (113g) cream cheese, softened
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 cups (225g) shredded sharp cheddar cheese
• 1 cup (113g) shredded Gruyere cheese (optional)
• 1/2 cup panko breadcrumbs (optional)
• 2 tablespoons melted butter (optional)
• A sprinkle of paprika (optional)