Ingredients

• elbow macaroni - 2 cups
• unsalted butter - 4 tablespoons
• all-purpose flour - ¼ cup
• whole milk - 2 cups
• heavy cream - 1 cup
• sharp cheddar cheese - 2 cups, shredded
• gruyère cheese - 1 cup, shredded
• parmesan cheese - ½ cup, grated
• salt - 1 teaspoon
• black pepper - ½ teaspoon
• garlic powder - ½ teaspoon
• panko breadcrumbs - 1 cup
• fresh parsley - for garnish

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3. 3.

   In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden.

4. 4.

   Gradually whisk in the whole milk and heavy cream, cooking until the mixture is thickened, about 5 minutes.

5. 5.

   Remove from heat and stir in the cheddar, gruyère, and parmesan cheeses until melted and smooth.

6. 6.

   Add salt, black pepper, and garlic powder to the cheese sauce. Mix in the cooked macaroni until well combined.

7. 7.

   Transfer the macaroni and cheese mixture to a greased baking dish.

8. 8.

   Sprinkle panko breadcrumbs evenly over the top.

9. 9.

   Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.

10. 10.

    Garnish with fresh parsley before serving.