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Cook 1 lb elbow noodles until al dente (a little firm). Drain and set aside.
Grate all three blocks of cheese. Divide in half — one half for the sauce, one half for layering when baking.
In a large pot on low heat, melt ½ stick butter. Add 1 tbsp flour and whisk until smooth and slightly golden. Add a bit more flour or butter if needed to balance the texture.
Slowly pour in 1 pint of heavy whipping cream, whisking constantly. Then add the 12 oz evaporated milk. Let it gently thicken, stirring often.
Add ½ tsp each of paprika, onion powder, and black pepper (adjust to taste — but skip the salt).
Slowly add and stir in half of your shredded cheese blend until creamy and smooth.
Add cooked macaroni directly into the cheese sauce and mix until every noodle is coated.
Pour half the cheesy pasta into a baking dish. Add a layer of the remaining shredded cheese. Pour in the rest of the pasta, and finish with the rest of the cheese on top. Sprinkle lightly with paprika for color.
Bake uncovered at 350°F for 30 minutes — until the top is bubbly and golden. Optional: Broil on low for 1–2 minutes for extra crisp edges.