1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it up with a wooden spoon. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Once done, drain excess fat if needed and set the beef aside.
3. In the same pot (or a separate saucepan), melt the butter over medium heat. Once melted and foaming, sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw flour taste. You’re looking for a smooth, bubbling roux that’s just starting to turn golden.
4. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Keep whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remember, patience here is key — rushing this step can leave you with a grainy sauce.
5. Lower the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Taste and adjust salt and pepper.
6. Add the cooked pasta and ground beef to the cheese sauce, folding gently until everything is evenly coated.
7. Preheat your oven to 350°F (175°C). Transfer the mac n cheese mixture to a buttered 9×13-inch baking dish. Sprinkle the Parmesan cheese evenly over the top.
8. Bake uncovered for 20-25 minutes, until the top is golden and bubbly. For an extra crunchy topping, you can broil it for the last 2 minutes, but watch closely to avoid burning.
9. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

One thing Mama Lu always said was, “Don’t rush the wait.” Letting this dish rest allows the flavors to mingle and the sauce to thicken just enough. I find that little pause makes all the difference between good and unforgettable.