Start by bringing a pot of water to a rolling boil. Once boiling, add the ramen noodles and cook for 3-4 minutes until al dente. Drain and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour to form a roux, cooking for 1-2 minutes.

Gradually pour in 2 cups of milk, whisking for 5-7 minutes until smooth and thickened.

Remove from heat; stir in 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and optionally, ¼ teaspoon of paprika. Mix in the cheeses until melted and creamy.

Combine drained ramen noodles with the cheese sauce in a large bowl, ensuring noodles are coated.

Preheat oven to 350°F (175°C) and prepare a greased 9x13 inch baking dish. Transfer noodle mixture to the dish.

Bake for 20-25 minutes until the top is golden brown and bubbly.

Allow to cool slightly, then serve with optional toppings.