Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp of bacon fat.

Make the roux: In a saucepan, melt the butter over medium heat. Add the reserved bacon fat. Stir in the flour and cook for 1-2 minutes until golden.

Prepare the cheese sauce: Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens. Add salt, pepper, and paprika.

Add the cheese: Remove the saucepan from heat. Stir in the cheddar and mozzarella cheeses until fully melted and smooth.

Combine everything: Fold the cooked macaroni and crispy bacon into the cheese sauce. Mix well to coat evenly.

Optional topping: Sprinkle breadcrumbs over the top for a crispy finish. Broil for 2-3 minutes until golden if desired.