1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain and set aside.

3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.

4. Slowly pour in the milk and heavy cream, whisking constantly until smooth and slightly thickened.

5. Stir in the cream cheese, garlic powder, onion powder, paprika, salt, and black pepper until fully blended.

6. Reduce the heat to low and add the cheddar, Gruyere, mozzarella, and half of the Parmesan cheese. Stir until the sauce is smooth and creamy.

7. Add the cooked macaroni to the cheese sauce and stir until evenly coated.

8. Transfer the mixture to the prepared baking dish and spread it evenly.

9. Sprinkle the top with the remaining Parmesan cheese and the panko breadcrumbs.

10. Bake for 20 to 25 minutes, until bubbly and golden on top.

11. Let it rest for 5 to 10 minutes, then garnish with fresh parsley and serve warm.