Cook the Macaroni

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook until al dente, following package instructions.
• Drain and set aside.

Make the Roux

• In a large saucepan, melt the butter over medium heat.
• Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.

Add the Milk

• Gradually pour in the whole milk, whisking constantly to avoid lumps.
• Continue whisking until the mixture thickens and reaches a gentle simmer.

Add the Cheeses

• Reduce heat to low and stir in the sharp cheddar, mozzarella, and parmesan cheeses.
• Mix until fully melted, smooth, and creamy.

Season the Sauce

• Add the sour cream, garlic powder, salt, and pepper.
• Stir well to combine all the flavors.

Combine Pasta and Sauce

• Add the cooked macaroni to the cheese sauce.
• Stir until the pasta is evenly coated in the creamy sauce.

Add Breadcrumbs (Optional)

• If using, sprinkle breadcrumbs evenly over the mac and cheese.
• Broil in the oven for 2-3 minutes until golden brown and crispy.