Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.

Make the Roux: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour and stir for 1-2 minutes until it forms a paste.

Create the Cheese Sauce: Gradually pour in 2 cups of milk while whisking. Keep cooking until it thickens, about 5 minutes.

Add the Cheeses: Reduce heat to low, stir in 1 cup of shredded cheddar, 1 cup of shredded mozzarella, and ¼ cup of grated Parmesan cheese. Stir until melted.

Color the Sauce: Add a few drops of gel food coloring to reach your desired spooky hue.

Combine Pasta and Sauce: Add the pasta to the cheese sauce, stirring to coat evenly.

Bake for Extra Crispiness: Preheat oven to 350°F (175°C), transfer to a greased baking dish, sprinkle with breadcrumbs and bake for 10-15 minutes.

Garnish Creatively: Use mozzarella balls and black olive slices to create spooky 'eyeballs' on top of the mac and cheese.