1. In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour, creating a smooth roux. Cook the roux for about 1 minute, stirring constantly, to cook out the raw flour taste.

2. Slowly pour in the milk, whisking continuously to ensure a lump-free cheese sauce. Simmer the mixture, stirring occasionally, until it thickens to a creamy consistency.

3. Remove the saucepan from the heat and stir in the shredded cheddar and smoked gouda cheeses, one handful at a time, until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and smoked paprika to taste.

4. In a large bowl, combine the cooked elbow macaroni and the crumbled bacon. Pour the creamy cheese sauce over the pasta and bacon, and stir gently until everything is evenly coated.

5. For an extra crispy topping, transfer the Smoky Bacon Mac and Cheese to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15 minutes, or until the top is golden brown and bubbly.