Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook for 6-8 minutes until al dente. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour for 1-2 minutes until light golden brown to form a roux.

Gradually pour in the warm whole milk and heavy cream, whisking to avoid lumps. Cook for 3-5 minutes until the mixture thickens slightly.

Reduce heat to low, stir in sharp cheddar and mozzarella until melted. Mix in garlic powder, smoked paprika, salt, and pepper.

Fold in the cooked elbow macaroni until well coated with the cheese sauce.

Heat a large skillet over medium heat. Butter one side of a tortilla and place it in the skillet, buttered-side down. Add extra cheese, mac and cheese mixture, and top with more cheese.

Fold the tortilla in half. Cook for 2-3 minutes on each side until golden and crispy.

Remove from skillet, let sit for a minute, then slice into wedges and serve hot with sour cream, salsa, or hot sauce.