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Melt the butter in a 12-inch skillet over medium heat.
Add the minced garlic and cook for about 1 minute, just until fragrant.
Add the dry shell pasta and stir for another minute to lightly toast it.
Pour in the chicken broth, using just enough to barely cover the pasta. Bring to a gentle boil.
Cook for about 4–6 minutes, stirring occasionally, until the pasta is just shy of al dente and most of the broth has been absorbed.
Reduce the heat to low and stir in the evaporated milk.
Add the sharp cheddar, mild cheddar, and Parmesan a handful at a time, stirring until smooth and creamy before adding more cheese.
Continue stirring for another minute or two, until the pasta is perfectly tender and the sauce is thick, silky, and coats every shell.
Stir in the mozzarella, if using, and season with salt and pepper to taste.