In a large pot, melt the butter over medium heat until it’s bubbling gently and turns a light golden color, about 1-2 minutes.

Stir in the flour and mix continuously with a whisk or wooden spoon for 1-2 minutes until smooth.

Gradually pour in the water and milk while whisking continuously to prevent lumps, and cook until it bubbles and thickens slightly.

Add the uncooked elbow pasta, garlic powder, ground mustard, and salt and pepper to taste, stirring until well coated and simmering.

Cook for about 8-10 minutes or until the pasta is tender, stirring occasionally.

Reduce heat to low and stir in the cheeses until melted and creamy.

In a separate skillet, heat olive oil and toast the panko breadcrumbs with garlic powder and paprika until golden brown.

Dish out the mac and cheese into bowls, topping with the toasted panko and paprika before serving.