Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about 1 minute less than package directions. Drain and set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until the mixture is lightly golden and bubbling.

Slowly pour in the milk and cream while whisking. Continue cooking until the sauce thickens slightly, about 4 to 6 minutes. Stir in the garlic powder, mustard powder, paprika, salt, and pepper.

Reduce the heat to low. Stir in the shredded cheddar, mozzarella, and Parmesan until melted and smooth.

Add the cooked macaroni to the cheese sauce. Stir well to coat all the pasta.

Pour the cheesy pasta into the prepared baking dish and spread it evenly.

In a small bowl, mix the panko with melted butter and smoked paprika. Sprinkle this topping over the pasta.

Bake uncovered for 20 to 25 minutes, until bubbly and lightly golden on top. For a crispier topping, broil for 2 to 3 minutes at the end.

Let the dish rest for 5 to 10 minutes before serving for the best texture.