For the Pasta and Sauce

• 8 oz (about 225 g) penne pasta (or another short pasta like macaroni, fusilli, or rigatoni)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups (360 ml) heavy cream
• 1 cup (240 ml) whole milk (or 2% milk)
• 1 ½ cups (about 170 g) sharp cheddar cheese, freshly grated
• 1 cup (about 115 g) mozzarella cheese, freshly grated
• ¼–½ cup (25–50 g) Parmesan cheese, freshly grated (or Gruyère for a nutty twist)
• ½ teaspoon salt, plus more for the pasta water
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon garlic powder (optional, for extra savory flavor)
• ½ teaspoon onion powder (optional)
• ¼ teaspoon paprika or smoked paprika (for gentle color and warmth)

For the Topping (Optional but Highly Recommended)

• ½ cup panko breadcrumbs or regular breadcrumbs
• 1–2 tablespoons unsalted butter, melted
• 2 tablespoons Parmesan cheese, finely grated
• A pinch of paprika or Italian seasoning (optional, for flavor and color)

Optional Add-Ins (Customize to Your Taste)

• ½ cup cooked bacon, crumbled
• ½ cup cooked chicken, shredded
• ½ cup peas, broccoli florets, or spinach, lightly cooked
• A pinch of chili flakes for subtle heat