Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the pasta: Boil elbow macaroni in salted water until al dente, then drain and set aside.
Make the cheese sauce:
In a large saucepan, melt butter over medium heat.
Stir in flour and cook 1–2 minutes to form a roux.
Gradually whisk in milk and cream until smooth and thickened.
Reduce heat to low and stir in cheddar, mozzarella, Parmesan, Dijon mustard, paprika, salt, and pepper until fully melted.
Combine pasta and sauce: Add drained macaroni to the sauce, stirring gently to coat evenly.
Prepare topping (optional): Mix breadcrumbs with olive oil or melted butter. Sprinkle over the mac and cheese.
Bake: Pour the mixture into the prepared baking dish. Bake for 25–30 minutes, until bubbly and golden on top.
Serve: Let cool slightly before serving.
