Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Whisk in the flour, stirring continuously for 1-2 minutes until it turns a light golden color.

Gradually pour in the milk while whisking to avoid lumps. Stir over medium heat until thickened, about 5-7 minutes. Remove from heat and stir in the cheeses until melted.

Add garlic powder, onion powder, and season with salt and pepper. Mix well to combine.

Fold the cooked macaroni into the cheese sauce, ensuring each piece is well-coated.

Preheat your oven to 350°F (175°C). Prepare your baking dish.

Grease a 9x13-inch baking dish and pour the macaroni mixture into it, smoothing the surface.

In a small bowl, mix breadcrumbs with grated Parmesan cheese and sprinkle over the mac and cheese.

Bake for 20-25 minutes until the top is golden brown and the cheese is bubbling.

Let cool slightly for about 5-10 minutes before serving.