Follow these simple steps to bring a bit of my kitchen into yours.

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook, whisking constantly, until the mixture is golden brown, about 1 minute.
4. Gradually whisk in the milk and cream, continuing to whisk until the mixture is smooth. Cook over medium heat until the sauce thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar, Gruyère, and Parmesan cheeses until melted and the sauce is smooth. Season with salt, pepper, paprika, and garlic powder.
6. Add the cooked macaroni to the cheese sauce, stirring until well combined. Pour the mixture into the prepared baking dish.
7. In a small bowl, mix the bread crumbs with the melted butter. Sprinkle evenly over the macaroni and cheese.
8. Bake in the preheated oven until the top is golden brown and the cheese is bubbling, about 20-25 minutes.

Once it’s out of the oven, let it sit for a few minutes to set. This was something my abuela always insisted on — patience is a key ingredient in any recipe.