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Cook the dried large elbow noodles.
Make the cheese blend by shredding the sharp cheddar, colby, pepper jack, gouda, and provolone cheeses, dividing them evenly.
Make the roux by melting the butter and avocado oil in a pan, then whisking in the flour.
Add the diced green bell pepper, red bell pepper, yellow onion, and celery to the roux and cook until softened.
Gradually whisk in the half 'n half and yellow mustard to the roux, cooking until thickened.
Add the seasoning blend of sea salt, black pepper, Tony Chachere's Creole Seasoning, white pepper, cayenne pepper, red pepper flakes, smoked paprika, chili powder, granulated onion, granulated garlic, and Italian seasoning.
Combine the cooked noodles and cheese blend into the thickened roux sauce.
Transfer the mac and cheese to a baking dish and top with the 8 oz of shredded mild cheddar cheese.
Bake until golden and bubbly, then let rest for a few minutes before serving.