Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
In a saucepan, melt the butter over medium heat.
Stir in the flour, garlic powder, and onion powder to create a roux, cooking for about 2 minutes.
Gradually whisk in the milk and heavy cream until smooth.
Continue stirring until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
Combine the cooked macaroni with the cheese sauce and mix well.
Transfer the mixture to a greased baking dish.
Top with breadcrumbs and bake for 20 minutes or until golden brown.