Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and boil until the noodles are al dente, then drain and set aside.
16 ounces elbow macaroni
In a large saucepan over medium heat, melt the butter.
¼ cup butter
Turn the heat to low and whisk in the flour. Whisk and mix continuously for about 4-5 minutes until it is thick.
¼ cup all-purpose flour
Slowly pour in the cream and whole milk over low heat, whisking constantly until the mixture forms a thick sauce.
1 cup heavy cream, 2 ½ cups whole milk
Stir in the four cheeses until they melt into the milk mixture and form a creamy sauce. Remove from the heat.
1 ¾ cup shredded sharp cheddar, ¾ cup shredded parmesan, 1 cup shredded romano cheese, 8 slices American cheese
Add the salt, paprika, and pepper to taste, mixing well to combine.
1 teaspoon salt, ⅛ teaspoon ground paprika, Freshly ground black pepper to taste
Fold the macaroni into the sauce, stirring gently until the noodles are coated with the sauce.
Pour the mixture into the prepared baking dish and sprinkle the surface evenly with more shredded cheddar cheese. Place in the oven and bake for 5 minutes, then put the broiler on low and cook for an additional 5 minutes.
Remove from the oven, let stand for 5 minutes, then serve.
Store leftovers in an airtight container in the fridge for up to 5 days.