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.

In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.

Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens.

Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until melted and smooth.

Add Dijon mustard, smoked paprika, salt, and pepper to taste.

Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Transfer to a large serving bowl or slow cooker to keep warm.

Pour ranch and blue cheese dressings into small serving bowls. Garnish with fresh herbs for a polished look.

Place truffle oil in a small dish or leave it in the bottle for guests to drizzle as desired.

Arrange the creamy sauces and optional toppings in small bowls with serving utensils. Place them near the mac and cheese for guests to customize their dishes.

Allow guests to assemble their gourmet mac and cheese bowls, adding creamy sauces, toppings, and a drizzle of truffle oil for a luxurious experience.