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Cook the pasta in salted boiling water until just under al dente
Reserve ½ cup pasta water, then drain and set aside
In a large pot, melt 3 tbsp butter over medium heat
Add minced shallot and cook 2–3 minutes until soft
Add minced garlic, cook 30 seconds
Sprinkle in 3 tbsp flour, whisk to form a roux and cook 1 minute
Slowly whisk in 3 cups whole milk and 1 cup heavy cream
Add chicken bouillon, garlic powder, paprika, cayenne, salt, and pepper
Simmer 3–5 minutes until thickened
Reduce heat to low and whisk in half of the shredded cheese mix
Melt until smooth then add the cooked pasta into the cheese sauce and pour in a splash of reserved pasta water
Toss until creamy and taste/adjust for salt
To a baking dish add half the cheesy pasta
Sprinkle with a generous handful of the remaining shredded cheeses
Add remaining pasta and top again with remaining shredded cheeses
Finish with a heavy layer of Parmesan
Bake at 350°F for 10-15 minutes then broil until browned