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Add the macaroni to a large deep pot then pour in 2 ½ cups / 600ml milk and all of the stock and cream. Stir in the mustard powder, garlic powder, onion powder, salt and white pepper.
Bring to a gentle simmer over medium heat and cook until the macaroni is al dente, stirring somewhat frequently. If the liquid dries out before the pasta cooks just add in a splash more milk to help it cook to al dente.
Turn the heat to low then stir in cream cheese until it melts. Str in the cheddar and gruyere then stir in the mozzarella. If the cheese is struggling to melt or the sauce is too thick, just thin it out with milk a splash at a time.
Check for seasoning and adjust if needed then serve and enjoy!