Set oven to 350°F (175°C). Apply a light coating of grease to a 9x13-inch baking dish.

Fill a large pot with salted water and bring to a rolling boil. Boil the elbow macaroni until just al dente, roughly 1 minute shy of the package directions. Drain and set aside.

In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously, cooking for 1–2 minutes until the mixture turns lightly golden and begins to bubble.

While whisking, gradually stream in the milk and cream. Keep cooking until the sauce thickens a bit, about 4–6 minutes. Whisk in garlic powder, mustard powder, paprika, salt, and pepper.

Turn the heat down to low. Add the shredded cheddar, mozzarella, and Parmesan, stirring until fully melted and smooth.

Fold the cooked macaroni into the cheese sauce. Stir thoroughly so every piece of pasta is coated.

Transfer the cheesy pasta to the greased baking dish and spread it into an even layer.

Combine panko with melted butter and smoked paprika. Scatter this mixture over the pasta.

Bake without a cover for 20–25 minutes, until the top is bubbly and lightly golden. For a crunchier crust, broil for 2–3 minutes at the end.

Allow to rest for 5–10 minutes before serving for optimal texture.