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For the mac and cheese:
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Preheat oven to 350 F.
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Boil pasta according to package instructions for al dente. This is typically about 7 minutes, depending on pasta.
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Meanwhile, add butter to a medium saucepan and cook over medium heat until melted. Whisk in flour and cook for 2 minutes until clump free and thickened. Add the milk and bring to a simmer. Whisk constantly so milk does not burn on the bottom of the pan. Cook for 5 minutes.
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Take pan off of the heat and stir in all three cheeses, paprika, pepper, salt, onion powder, garlic powder and dried mustard.
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When pasta is done drain it and put it back in the pot. Add the cheese sauce to the cooked pasta and stir to coat. Pour into an un-greased 8 x 8 pan.
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Top with garlic panko breadcrumbs and spread them evenly over macaroni. Bake for 15-20 minutes or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
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For the breadcrumb topping:
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Combine breadcrumbs, cheese and parsley in a medium bowl. Toss to combine.
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Add butter and oil into a small skillet over medium heat. Melt butter. Add the garlic and cook for 1 minute. Take off the heat and add sauteed garlic into the breadcrumbs. Toss to combine. Set aside until your are ready to put the mac and cheese in the oven.
