Sunny's Creamy 5-Cheese Mac 'n' Cheese

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For the Pan:

2 tablespoons salted butter

Sauce:

1 tablespoon all-purpose flour

1 1/2 teaspoons hot Hungarian paprika

1 teaspoon ground mustard

3 cloves garlic, grated on a rasp

4 finely chopped scallions, white and green parts

1 teaspoon hot sauce, such as Frank's or Cholula

8 ounces whipped chive-flavored cream cheese

Kosher salt and freshly ground black pepper

2 cups heavy cream

2 cups reserved pasta water

8 ounces sharp Cheddar, shredded from the block

8 ounces Gouda, shredded from the block

8 ounces mozzarella, shredded from the block

3 ounces Pecorino Romano, shredded on a box grater

Topping:

1 pound elbows, cooked al dente in salted water, 2 cups pasta water reserved

8 ounces sharp Cheddar, shredded from the block

8 ounces mozzarella, shredded from the block