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Cook pasta in well-salted water until just tender. Drain and set aside.
Shred and combine all four cheeses. Divide into two equal portions.
Melt butter over medium heat. Add garlic powder, onion powder, smoked paprika, salt and pepper. Cook for 30 seconds.
Whisk in flour and cook for 2 minutes to form a roux.
Gradually whisk in milk. Cook for 4 minutes until slightly thickened.
Turn off heat and gradually whisk in half the cheese until smooth and creamy.
Fold in cooked pasta until evenly coated.
Layer half the pasta in a baking dish, sprinkle with half the remaining cheese, then repeat.
Bake at 350°F for 20 minutes until golden and bubbly. Broil for 1–2 minutes for extra crispiness, watching closely.
Let rest for 15 minutes before serving.