Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it for 1–2 minutes less than the package directions. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and smooth.

Gradually whisk in the warm milk and cream, cooking until the sauce thickens (about 5–7 minutes).

Season the sauce with salt, pepper, garlic powder, onion powder, mustard powder, and smoked paprika.

Lower the heat and stir in the cheddar, mozzarella, and Gruyère cheese in batches until fully melted. Reserve some cheese for topping.

Mix the cooked pasta into the cheese sauce, coating it thoroughly.

Preheat the oven to 375°F (190°C). Pour the mixture into a greased 9×13-inch baking dish and top with the reserved cheese.

Combine the panko breadcrumbs with melted butter and a pinch of paprika, then sprinkle this over the top.

Bake uncovered for 20–25 minutes until the dish is golden and bubbly. If desired, broil for 2–3 minutes for a crispier topping.

Allow it to rest for 5–10 minutes before serving.