Cook pasta in salted water until al dente, then drain and set aside.
Melt butter in a saucepan over medium heat, add flour, and whisk constantly for 2 minutes to remove the raw flour taste.
Gradually pour in warm milk while whisking to prevent lumps, then stir until the sauce thickens and coats the back of a spoon.
Reduce heat and stir in cheddar, mozzarella, and parmesan until smooth and creamy, then season with garlic powder, paprika, salt, and pepper.
Fold the cooked pasta into the cheese sauce until thoroughly coated.
Transfer the mixture to a baking dish, top with breadcrumbs combined with olive oil or butter, and bake at 375°F (190°C) for 15–20 minutes until golden brown.
