Bring a large pot of salted water to a boil. Cook the macaroni just shy of al dente. Drain and set aside.

In a large bowl, whisk together the milk, heavy cream and eggs. Stir in the shredded cheeses (reserving a small handful for the top), garlic powder, paprika, salt and pepper.

Add the cooked macaroni to the mixture, and stir until every piece is coated. Pour into a generously buttered baking dish.

Sprinkle the remaining cheese over the top, followed by breadcrumbs and a generous dusting of Parmesan for that golden crust.

Bake at 350 degrees for 30-35 minutes, until the top is golden brown and bubbling around the edges. Let it rest 10 minutes before serving to help it set cleanly.