1. Preheat the oven to 180°C and put a large pot of salted water on to boil.
2. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.
3. Meanwhile, in a pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook for 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth (about 6 to 8 minutes). Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.
4. Pour the macaroni mixture into a baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.
Recipe courtesy of Michelle Jones