Preheat the oven to 350°F (175°C).

Boil the elbow macaroni in salted water until just al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat and stir in the flour, cooking for 1-2 minutes until golden.

Gradually whisk in the milk and cook until the mixture thickens, about 5 minutes. Add garlic powder, onion powder, salt, and pepper.

Remove from heat and mix in the sharp cheddar, mozzarella, and Parmesan until melted and creamy.

Combine the drained macaroni with the cheese sauce and stir until well mixed.

In a baking dish, place a layer of lasagna noodles at the bottom.

Spoon half of the mac and cheese over the noodles, then top with another layer of noodles, followed by the remaining mac and cheese, and finish with one last layer of noodles.

In a small bowl, combine breadcrumbs, olive oil, and a sprinkle of extra cheese. Sprinkle this mixture over the top.

Bake in the oven for about 30-35 minutes until bubbling and golden brown.

Let it cool for 5-10 minutes before serving.