Preheat the oven to 350 degrees.
Cook the elbow noodles as instructed on the box. Drain, stir in the extra virgin olive oil, and set aside.
In a large pan, melt the 6 tablespoons of margarine on medium heat.
Whisk in the flour, adding a little at a time. Continue whisking until the mixture starts to turn to a golden color (about 1 minute).
Slowly pour in the milk and whisk until it is lump free. Gradually pour in the heavy cream and whisk until the mixture is smooth. There should be no clumps.
Still whisking, let the mixture cook until you see small bubbles start to form. Once you see the bubbles, cook for another minute.
Add in the cheddar, mozzarella, and colby jack cheese and continuously stir until the cheese is melted. You should now have a semi-thick creamy cheese sauce with no lumps.
Add the cheese mixture in with the noodles and mix until all of the noodles are covered in cheese sauce.
Then, pour the macaroni and cheese mixture into a 9×13 baking dish. The dish will be full to the top so be careful!
In another bowl, mix the panko bread crumbs, 8 tablespoons of melted butter, and parmesan cheese together.
Sprinkle the bread crumb mixture on top of the mac and cheese.
Bake for 30 minutes.