Heat the oven to 350°F to prepare for baking.
Bring a pot of water to a boil, then add elbow macaroni and cook just until slightly firm, about 6 minutes according to package directions.
Drain the pasta well and transfer it to a suitable baking dish.
In a medium saucepan over medium heat, pour the heavy cream; stir in 2 cups of sharp cheddar, the gruyere or mozzarella, smoked paprika, and ½ teaspoon salt.
Warm the mixture, stirring consistently until the cheese melts and the sauce becomes smooth and slightly thickened.
Combine the creamy cheese sauce with the cooked pasta, mixing thoroughly.
Scatter the remaining 2 cups of sharp cheddar cheese across the top evenly.
Bake uncovered for 20 to 25 minutes, until the cheese crust is bubbly and golden.
Serve immediately while hot and delight in the creamy texture.