Prep (do these steps before you start cooking):

1. In a bowl, gently mix the bread crumbs, parmesan cheese, melted butter and seasonings to make the bread crumb topping. It should have a crumbly texture. Set aside
2. Boil the macaroni or cavatappi in salted water following the box instructions to reach al dente (it should be cooked through but not soft or mushy). Strain and set aside
3. Shred the three types of cheeses using a grater, and mix them up. Divide them into 2 halves - one half will be incorporated into the sauce, and the other half will be layered during assembly
4. In a small bowl, measure and mix the salt, pepper, garlic powder, paprika, and onion powder for the mac and cheese.
5. Mix the milk and cream in a bowl or jar

Cooking:

1. Preheat oven to 350F (conventional / no fan)
2. Melt the butter in a large nonstick pan at low heat. Once melted, add the mixed seasonings (from step 4 under prep) and cook and stir for 1-2 minutes until fragrant. This will toast and bloom the spices to bring out their flavor; make sure to keep the heat on low throughout
3. Add the flour and mix it for another minute until combined
4. Then add the cream cheese, and use a spatula to press it down and mix it in as much as possible. It's ok if there are some small lumps
5. Add about half a cup of the milk and cream mixture, and use a whisk to mix it with the rest of the mixture in the pan. Take your time at this step to break down any lumps of flour or cream cheese so the mixture is completely smooth; you can also remove the pan from the heat if needed
6. Then add the rest of the milk and cream mixture. Cook and stir on low heat for a few minutes until the mixture starts to bubble. It will also start to feel thicker around the same time. Once it starts to thicken, move on to the next step
7. Now add half of the shredded cheese (from step 3 under prep) to the sauce in 3-4 batches, whisking to incorporate each batch before adding the next. Keep the heat on the lowest setting and only cook until the cheese has melted
8. Once the cheese has been mixed in, turn off the heat and add the boiled pasta (from step 2 under prep). Mix it until combined - you should have a very creamy, saucy mac and and cheese
9. In a 7x11 or 9x13 casserole dish, add half of the mac and cheese and spread it out. Top with half of the remaining shredded cheese. Then repeat with the rest of the mac and cheese and rest of the shredded cheese
10. Finally, add the bread crumb topping on top of the mac and cheese and spread it out 
11. Place the casserole dish in the preheated oven and bake for ~20-25 minutes, until the cheese has melted (you will see it bubbling on the corners or the dish) and the breadcrumb topping is golden brown. If the topping starts to brown too quickly before the cheese melts, add a sheet of foil on top of the dish and continue baking. 
12. Remove from the oven, garnish with fresh parsley, serve and enjoy!