Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the macaroni and cook until slightly firm—about 1–2 minutes less than the package suggests.
3. Drain and set aside. Toss with a little butter to prevent sticking.

Step 2: Make the Cheese Sauce

1. In a large saucepan, melt butter over medium heat.
2. Stir in the flour and whisk continuously for about 1 minute to create a smooth roux.
3. Slowly pour in the warmed milk and heavy cream, whisking to avoid lumps. Cook for 3–4 minutes, until slightly thickened.
4. Add Dijon mustard, garlic powder, paprika, cayenne, salt, and black pepper. Stir to combine.
5. Lower the heat and gradually stir in the shredded cheeses, one handful at a time, until smooth and fully melted.

Step 3: Combine the Pasta and Sauce

1. Add the cooked pasta to the cheese sauce, stirring until evenly coated.
2. If the sauce thickens too much, add a splash of warm milk.
3. Taste and adjust seasoning as needed.

Step 4: Optional Baked Version

1. Preheat the oven to 375°F (190°C).
2. Transfer the mac and cheese to a lightly greased baking dish.
3. In a small bowl, mix panko breadcrumbs, melted butter, and parmesan. Sprinkle evenly over the top.
4. Bake for 15–20 minutes, or until golden brown and crispy.