In a large pot, bring 3 cups of water to a rolling boil over high heat. Once boiling, add 1 lb. of uncooked elbow pasta and cook according to package instructions until it's al dente, about 7-9 minutes. Drain the pasta in a colander, shaking off excess water, and set it aside for later mixing into your creamy Stovetop Mac and Cheese with White Cheddar.

In the same pot you used for the pasta, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour and continue to whisk for about 2 minutes until the roux is golden and bubbly.

Gradually whisk in 4 cups of milk and 3 cups of water into the roux, stirring continuously to ensure a smooth mixture. Continue cooking for about 5 minutes until the mixture thickens slightly and begins to simmer gently.

Once the sauce is thickened, lower the heat to medium-low and add in 4 cups of sharp white cheddar cheese, ½ cup of Parmesan cheese, and ¼ cup of mozzarella cheese. Stir continuously until all the cheeses have melted completely and the sauce is silky and creamy. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of ground mustard, 1 teaspoon of salt, and ¼ teaspoon of ground black pepper for depth of flavor.

Add the drained pasta back into the pot, stirring well to coat every piece in the luscious cheese sauce. Cook for an additional 1-2 minutes on low heat, allowing the pasta to absorb some of the creamy flavors.

In a separate skillet, heat ½ tablespoon of olive oil over medium heat, then add ½ cup of panko breadcrumbs, 1 teaspoon of garlic powder, and ¼ teaspoon of paprika. Toast the mixture for about 3-4 minutes, stirring frequently until the panko is golden brown and fragrant.

Once everything is combined and heated through, serve your creamy Stovetop Mac and Cheese with White Cheddar hot. If desired, sprinkle the toasted panko topping over the top for an extra crunchy delight.