In a large pot, bring water to a boil. Add salt and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a saucepan over medium heat, melt the butter.

Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly.

Gradually add milk and heavy cream while whisking, ensuring the mixture is smooth.

Once the sauce thickens, add the Dijon mustard, garlic powder, onion powder, salt, and pepper.

Stir in the shredded cheddar, mozzarella, and Parmesan. Continue stirring until the cheeses melt into a creamy sauce.

Add the drained macaroni to the cheese sauce, stirring gently to coat each piece of pasta.

For a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, sprinkle breadcrumbs on top, and bake for 15-20 minutes until golden and bubbly.

Serve immediately for the creamiest version, or bake if you prefer a crispier topping.