Preheat your oven to 350°F. Shred all your cheeses and set aside.

Season the pasta water with Knorr chicken bouillon or salt. Cook until 1 minute under al dente, then drain and toss immediately with 2 tbsp butter to prevent sticking and early absorption.

Warm the half-and-half in a small saucepan over low heat until steamy (not boiling).

In a large Dutch oven, melt 6 tbsp butter over medium heat.

Add your seasonings (black pepper, onion powder, smoked paprika, garlic powder, nutmeg, and cayenne) and whisk to toast them in the butter for about 30 seconds.

Add ⅓ cup flour and whisk for 2 full minutes until smooth and slightly foamy. Don’t let it brown.

Slowly stream in the warm half-and-half in three additions, whisking constantly until smooth. Reduce heat to medium-low.

Add the grated garlic, Dijon, salt, and more black pepper.

Bring the sauce to a gentle simmer, whisking occasionally, until it thickens enough to coat the back of a spoon, about 5 minutes.

Turn the heat OFF and let the sauce rest for 1–2 minutes.

Add the cheeses in small handfuls, whisking after each addition: First the cheddar + Monterey Jack, then the Gouda + Gruyère, then half the Parmesan.

Taste and adjust with more salt and pepper.

Fold in the cooked pasta until every piece is coated in the sauce.

Assemble: Add half the mac and cheese to a baking dish. Sprinkle in some of the extra cheese. Add the remaining mac and cheese on top. Finish with the remaining cheddar, Monterey Jack, Gouda (optional), and the other half of the Parmesan.

Bake at 350°F for 20–25 minutes, until bubbling around the edges.

Broil for 2–3 minutes for a crunchy, golden top.

Let rest 5–7 minutes, then garnish with parsley or chives and a shower of Parmesan. Enjoy!