To prepare the pasta, bring a sizable pot of salted water to a rolling boil. Introduce the elbow macaroni and cook it until it reaches an al dente texture. Drain and set aside.
Prepare the cheese sauce – In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 to 2 minutes until a roux is formed.
Add the liquids – Slowly pour in the milk and heavy cream while whisking constantly. Let it simmer until thickened.
Incorporate the cheese – Lower the heat and stir in cheddar, mozzarella, and parmesan cheese. Mix until smooth and creamy.
Season the sauce – Add mustard powder, smoked paprika, garlic powder, salt, and pepper. Stir well.
Combine pasta and sauce. Add the cooked macaroni to the sauce, mixing thoroughly.
Optional baking step – Transfer to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 10 minutes until golden brown.
Serve and enjoy!