In a large pot over medium heat, add two tablespoons of butter and melt it until bubbling, about 1-2 minutes.

Whisk in two tablespoons of all-purpose flour thoroughly, stirring constantly for 1-2 minutes until it forms a smooth paste.

Gradually pour in 1 cup of water and 2 cups of whole milk while continuously whisking to avoid lumps.

Cook over medium heat for about 3-4 minutes until the mixture thickens and starts to simmer gently.

Stir in 2 cups of uncooked elbow pasta, 1 teaspoon of garlic powder, 1 teaspoon of ground mustard, and salt and pepper to taste.

Increase heat to bring the mixture to a rolling boil, then reduce it to a gentle simmer and cover the pot.

Let it cook for about 10-12 minutes, stirring occasionally until the pasta is al dente.

Once cooked, remove the pot from heat and stir in 1 cup of sharp white cheddar, 1/2 cup of Parmesan, and 1 cup of mozzarella.

If needed, return to low heat for 1-2 minutes to fully incorporate the cheese.

In a small skillet, heat one tablespoon of olive oil over medium heat and add 1/2 cup of panko breadcrumbs.

Toast for about 3-4 minutes until golden and crunchy, stirring frequently.

Scoop the mac and cheese into bowls and top with the toasted panko breadcrumbs, then serve hot.