Start by bringing a large pot of salted water to a boil.

Add the elbow macaroni and cook until al dente, according to the package instructions.

Drain the cooked macaroni and set it aside.

In a separate saucepan, melt the butter over medium heat.

Add the flour and whisk continuously until the mixture turns golden brown and forms a roux.

Gradually pour in the milk while whisking to avoid lumps.

Continue to cook and whisk until the sauce thickens.

Reduce the heat and add the shredded cheddar and sliced American cheese. Stir until the cheese is fully melted and the sauce is smooth.

Season the cheese sauce with salt, pepper, paprika, and garlic powder. Mix well.

In a large mixing bowl, combine the cooked macaroni and the cheese sauce, ensuring the macaroni is evenly coated.

In a separate bowl, mix the breadcrumbs, melted butter, and grated Parmesan cheese to create the topping.

Preheat your oven to 350°F (175°C).

Transfer the mac and cheese mixture to a greased baking dish.

Sprinkle the breadcrumb topping evenly over the mac and cheese.

Bake in the preheated oven for about 25-30 minutes or until the top is golden and the cheese is bubbling.