In a large saucepan, melt 4 tablespoons of butter over medium heat.
Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux (this thickens the sauce).
Gradually add the warmed milk and heavy cream while whisking, ensuring there are no lumps. Continue whisking until the sauce thickens, about 4-5 minutes.
Lower the heat and stir in the garlic powder, onion powder, mustard powder, salt, pepper, and cayenne pepper (if using).
Add the shredded cheddar, mozzarella, and Parmesan cheese, and stir until fully melted and smooth.
Combine pasta and cheese sauce: Add the cooked pasta to the cheese sauce and stir until everything is evenly coated.
Assemble the baked mac and cheese:
Pour the cheesy pasta mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
Serve: Once baked, let the mac and cheese sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Enjoy your creamy, cheesy, and crispy baked mac and cheese!
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