In a medium bowl mix together the shredded cheeses and set aside.

Preheat the oven to 350°F.

Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente. Set the pasta aside while you prepare the roux for the cheese sauce.

In a large deep skillet or dutch oven over medium heat, melt the ¼ cup of butter.

Once melted add in the minced garlic and saute for a few minutes before whisking in the flour.

Let the flour cook for 2-3 minutes while whisking continuously. The mixture should look like wet sand.

Gradually begin pouring in the half and half a little at a time, whisking constantly to smooth out any lumps of flour.

Once all the half and half has been added, continue to whisk until it begins to thicken slightly. It should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.

Once the roux is done remove it from the heat and whisk in the spices until fully combined.

Then stir in the spinach and allow it to wilt down slightly before mixing in Boursin cheese and the artichokes.

Reserve 1 heaping cup of the combined shredded cheeses for topping, then fold in the remaining shredded cheeses one handful at a time until all the cheese has melted into the sauce and the sauce has a smooth and creamy consistency.

Add in your pasta and gently stir to combine until all the pasta is fully mixed into the cheese sauce.

Transfer the mac and cheese into a large oven safe skillet or baking dish.

Top with the reserved shredded cheese.

Bake in the oven for 15-20 minutes until the cheese is golden and bubbling.

For an extra crispy top, broil for just a few minutes at the end of the bake time.

Remove the mac and cheese from the oven and allow it cool slightly before serving.