1. 1. Begin by boiling the elbow macaroni according to the package instructions until al dente. Drain and set aside.

2. 2. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about two minutes, stirring continuously.

3. 3. Gradually pour in the whole milk and heavy cream while whisking until smooth. Stir in the shredded sharp cheddar cheese, paprika, garlic powder, onion powder, salt, and pepper until the cheese melts and the sauce is thick and creamy.

4. 4. In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing thoroughly until every piece is coated.

5. 5. In a smaller bowl, mix the breadcrumbs with the grated Parmesan cheese.

6. 6. Transfer the macaroni and cheese mixture into a greased baking dish and sprinkle the breadcrumb mixture on top. Preheat your oven to 350°F and bake for 25 to 30 minutes until golden brown and bubbly. Let cool slightly before serving.