2 pounds elbow macaroni
10 ounces (2 1/2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups whole milk
3 cups shredded yellow American cheese
3 cups shredded gouda
5 cups shredded extra-sharp Cheddar
1/2 tablespoon smoked paprika
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