Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

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

Sprinkle in the flour and stir continuously for about a minute to make a roux.

Slowly whisk in the milk, stirring until it thickens slightly, about 3-4 minutes.

Reduce the heat to low and add the shredded cheddar and Parmesan cheese, reserving a handful of cheddar for topping. Stir until melted.

Season with garlic powder, salt, and pepper. Taste and adjust seasoning if necessary.

Combine the pasta with the cheese sauce, ensuring every piece is well-coated.

Pour into a greased baking dish.

In a bowl, mix breadcrumbs with olive oil and any desired herbs.

Sprinkle the remaining cheddar on the pasta, followed by breadcrumb mixture.

Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and crispy.