Fill a large pot with water and add salt. Bring it to a boil. Add the macaroni and cook until just tender. Do not overcook. Drain the pasta and set it aside. The pasta will cook more later in the oven.

Place a saucepan on medium heat. Add butter and let it melt slowly. Sprinkle in the flour and whisk gently. Cook for about two minutes. This removes the raw flour taste and builds flavor.

Pour in the milk and cream slowly while whisking. Keep stirring so no lumps form. The sauce will start to thicken after a few minutes. Stay patient and keep the heat gentle.

Add salt, black pepper, garlic powder and onion powder. Stir well. Taste the sauce and adjust seasoning if needed. This step builds the base flavor for the cheese.

Lower the heat and add the cheddar, Monterey Jack and Parmesan. Stir slowly until the cheese melts fully. The sauce should look smooth and creamy. Remove from heat once melted.

Add the cooked pasta to the cheese sauce. Stir gently until every piece is coated. The pasta should look rich and glossy. This is where the magic starts to happen.

Preheat your oven to 375°F. Transfer the mac and cheese into a greased baking dish. Spread it evenly so it bakes the same everywhere.

Mix breadcrumbs with melted butter. Sprinkle this mixture evenly over the top. This creates a golden and crispy crust once baked.

Place the dish in the oven. Bake for about 20 minutes. The top should be golden and bubbling. Let it rest for five minutes before serving.