Preheat the oven to 375°F (190°C) and butter a 9x13 inch baking dish.
Cook the elbow macaroni according to package instructions in salted water until al dente.
Drain the macaroni and set aside.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth.
Gradually whisk in the milk and cook for 5-7 minutes, whisking constantly, until the mixture has thickened.
Add the shredded cheddar cheese and shredded pepper jack cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper, and stir until the cheese has melted and the mixture is smooth.
Add the cooked macaroni to the cheese sauce and stir to combine.
Pour the mac and cheese mixture into the prepared baking dish.
In a small bowl, mix together the panko breadcrumbs and olive oil, and sprinkle the mixture over the mac and cheese.
Bake for 20-25 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.
Garnish with chopped fresh parsley and serve hot.
Notes
Adjust the spice levels by increasing or decreasing the amount of cayenne pepper according to your preference.And baking with bread crumbs is optional.Storing IdeasRefrigerate. This spicy mac and cheese stays good for up to 3-5 days. Freezer. Transfer it to an airtight, freezer-safe container or bag. This way, mac and cheese stays safe for about 2 to 3 months.Reheating. You can gently microwave it for a few minutes or until it's heated through.