Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.

In the same saucepan, reduce heat to medium-low, add 1 cup of milk and Boursin cheese. Stir until the cheese melts, about 3-5 minutes.

Add garlic powder, paprika, salt, and pepper to the cheese mixture. Stir to combine.

Mix the cooked macaroni into the sauce, then fold in the cheddar cheese until melted.

To bake for extra crispiness, transfer the mixture to a greased baking dish, sprinkle with breadcrumbs, and bake at 350°F for 15-20 minutes.

Remove from oven, cool slightly, and serve warm. Garnish with fresh herbs if desired.