Preheat oven to 350 degrees F.

Lightly grease a 9x13 baking dish with olive oil or with non-stick cooking spray. Set aside.

Cook pasta per box directions, aim for al dente. Drain and run it under hot water. Add to a large bowl, mix with olive oil, and set aside.

Place a large saucepan or skillet over medium heat and once it's hot add the butter. Melt it.

Add the flour and whisk until fully combined.

Still whisking, gradually add the milk, do not rush, and whisk continuously until fully combined.

Add onion powder, garlic powder, paprika, mustard powder, red pepper flakes, and salt.

Over medium heat, bring the mixture to a boil and simmer for about 2 minutes.

If desired, stir in sour cream until fully combined. Taste and adjust for salt and pepper.

Reduce heat to low and add cheddar cheese, Colby, and Parmesan. Stir to combine, until the cheese is fully melted.

Add to the cooked pasta and stir to combine.

Transfer the mixture to the prepared casserole dish.

In a medium bowl combine cracker crumbs with melted butter and stir using a fork until fully combined.

Sprinkle the remaining cheese (check the Toppings section) evenly over the top.

Sprinkle the Buttery Cracker Topping (if using) evenly over the surface.

Bake the casserole uncovered in the preheated oven for 25-30 minutes. Until the top is golden brown and bubbly.

Remove from oven and let it rest for 10-15 minutes before serving.