Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside.
In a saucepan, melt the butter over medium heat until it starts to sizzle softly, and the aroma of butter fills the air.
Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
Whisk in the flour and cook for 1-2 minutes until it turns a light golden color, creating a roux that thickens the sauce.
Slowly pour in the heavy cream while whisking vigorously, ensuring a smooth, velvety sauce that thickens slightly, about 3-4 minutes.
Stir in the shredded cheddar and gouda cheeses until melted and creamy. Add a splash of hot sauce, then season with salt and pepper to taste.
Toss the cooked pasta into the cheese sauce, mixing well to coat each piece in the spicy, cheesy mixture.
Preheat the oven to 200°C (392°F). Transfer the cheesy pasta to a baking dish, spreading evenly.
Mix the panko breadcrumbs with smoked paprika and sprinkle evenly over the top for a crispy, smoky crust.
Bake in the preheated oven until bubbling and golden brown on top, about 20 minutes. The aroma of toasted breadcrumbs and melted cheese should fill the kitchen.
Remove from the oven and let rest for 5 minutes. Serve hot, optionally garnished with extra hot sauce or cheese for an extra rebellious kick.
