1. Preheat the oven to 350°F (180°C) and lightly grease a baking dish.

2. Bring a pot of salted water to a boil, cook the elbow macaroni until al dente, then drain and set aside.

3. In a saucepan over medium heat, melt 2 tablespoons of butter.

4. Whisk in the flour and cook for 1 minute to form a smooth roux.

5. Gradually pour in the milk while whisking continuously until the sauce is smooth and begins to thicken.

6. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper.

7. Add the cheddar cheese, mozzarella cheese, and 1/2 cup Parmesan cheese, stirring until fully melted and creamy.

8. Add the cooked pasta to the cheese sauce and stir until evenly coated.

9. Transfer the mac and cheese mixture to the prepared baking dish.

10. In a small bowl, combine the breadcrumbs, melted butter, 1/4 cup Parmesan cheese, and paprika if using.

11. Sprinkle the topping evenly over the pasta.

12. Bake for 20 to 25 minutes, or until bubbly and golden brown on top.

13. Let cool slightly before serving.