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Begin by parboiling the macaroni noodles for 3 to 5 minutes to remove excess starch, then drain them.
In a pot, mix the drained macaroni with the cream cheese, cheddar cheese, colby jack cheese, and freshly shredded parmesan cheese.
Season the mixture with a dash of paprika, some garlic butter, pepper to taste, and dried mustard (between one teaspoon and one tablespoon).
Add milk to the pot and stir everything together until well combined.
Cook the mixture on low heat, stirring every 15 to 30 minutes for about an hour, until it thickens.
Finally, incorporate the sour cream and mix thoroughly.