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

Step 2: Make the Cheese Sauce (Roux Method) : In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to form a roux (it should look like wet sand). Slowly whisk in warm milk, a little at a time, until smooth and thickened (about 5–7 minutes). Stir in cream, salt, pepper, paprika, and Dijon mustard. Reduce heat to low and gradually add the cheeses, stirring until melted and creamy.

Step 3: Combine Pasta and Sauce : Add the cooked macaroni into the cheese sauce. Stir until every piece of pasta is coated with the creamy mixture.

Step 4: Prepare the Crispy Topping : In a small bowl, mix panko breadcrumbs, melted butter, Parmesan, and garlic powder. Stir until breadcrumbs are evenly coated.

Step 5: Assemble and Bake : Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Pour the mac and cheese mixture into the dish and spread evenly. Sprinkle the breadcrumb topping evenly over the top. Bake for 20–25 minutes, until the top is golden and crispy. Let rest for 5 minutes before serving.