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Melt butter in a large non-stick pan over medium heat, then stir in panko, parmesan, garlic powder, onion powder, paprika, salt and pepper.
Cook, stirring frequently, until the panko is golden brown and crispy, about 5 minutes. Set aside.
Cook mac and cheese according to box directions in a medium sized saucepan, then drain and set aside.
To the saucepan, add in cream cheese, gruyere, cheddar, cheese packet, and milk and stir until the cheese has melted. Stir in additional milk 1 tablespoon at a time if the sauce is too thick.
Stir in the drained noodles, scoop into individual bowls, then top with breadcrumb topping and enjoy!