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Boil pasta in a pot, seasoning the water with chicken bouillon powder
Shred all the cheeses by hand, separating half into another bowl and combining with garlic powder, onion powder, and smoked paprika
Melt butter in a pan, add half the seasoning mixture, and let bloom for 2 minutes
Sprinkle in the flour and mix well
Pour in the evaporated milk and heavy cream, mix until smooth
Add the rest of the seasoning mixture and Dijon mustard, whisk again
Turn off heat and start adding the cheese, stirring until a velvety cheese sauce forms
Add the cooked pasta to the cheese sauce
Transfer half the mac and cheese to a pan, top with half the remaining cheese
Top with the rest of the mac and cheese and the remaining cheese
Bake for 25-30 minutes, broiling for the last 2-3 minutes to get a crispy top