– 1 lb elbow macaroni – 1/2 cup unsalted butter – 1/2 cup all-purpose flour – 4 cups whole milk – 2 cups heavy cream – 2 cups sharp cheddar cheese, shredded – 2 cups mozzarella cheese, shredded – 1 cup Parmesan cheese, grated – 1/2 cup cream cheese – 1 tsp garlic powder – 1 tsp onion powder – Salt and pepper to taste – 1 cup panko breadcrumbs – 2 tbsp melted butter
Boil macaroni in salted water until al dente. Drain and set aside. Preheat your oven to 350°F (175°C) while prepping the cheese sauce.
In a large saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, to form a roux, about 2 minutes.
Slowly add milk and cream while whisking until smooth. Let it simmer for 5–6 minutes until thickened. Season with garlic, onion powder, salt, and pepper.
Lower heat and add cheddar, mozzarella, Parmesan, and cream cheese. Stir until smooth and creamy, then remove from heat.
Mix the cooked macaroni with the cheese sauce until well combined. Pour mixture into a greased 9x13-inch baking dish.
Toss panko breadcrumbs with melted butter, then sprinkle over the top of the mac and cheese for a crunchy, golden topping.
Bake uncovered for 25–30 minutes until bubbly and the top is golden brown. Let sit for 5 minutes before serving your Million Dollar Mac!