Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook for 1–2 minutes less than package instructions (it will continue cooking in the oven). Drain and toss with a drizzle of oil to prevent sticking. Set aside.

Step 2: Make the Cheese Sauce : In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux (it should look like wet sand). Gradually whisk in warm milk and cream, a little at a time, to prevent lumps. Continue whisking until the sauce thickens (about 4–5 minutes). Stir in garlic powder, onion powder, mustard powder, salt, and pepper. Remove from heat and add cheddar and Gruyère cheese. Stir until melted and smooth.

Step 3: Combine Pasta and Sauce : Add the cooked pasta to the cheese sauce. Stir gently until every piece is coated in the creamy sauce.

Step 4: Prepare the Breadcrumb Topping : In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Stir until evenly coated.

Step 5: Assemble the Dish : Preheat oven to 375°F (190°C). Pour the mac and cheese mixture into a greased 9x13-inch baking dish. Evenly sprinkle the breadcrumb topping over the top.

Step 6: Bake : Bake uncovered for 20–25 minutes, or until the topping is golden brown and the cheese is bubbling around the edges. For extra crispiness, broil for an additional 1–2 minutes at the end (watch closely).

Step 7: Cool and Serve : Let the baked mac and cheese rest for 5–10 minutes before serving. Garnish with chopped parsley for a touch of color.