1. Shred all of your cheese blocks by hand and mix in a bowl. DO NOT use pre-shredded cheese.
2. Combine onion powder, garlic powder, smoked paprika, and mustard powder in a small bowl.
3. Bring 5 quarts of water to a boil seasoning with chicken bouillon and salt. Boil pasta for 6 minutes saving about 1/3 cup of pasta water.
4. Heat butter on medium low heat and toast half of the spices for 1-2 minutes. Once fragrant, add flour to make a roux and cook for a few minutes to get rid of the raw taste.
5. Slowly whisk in evaporated milk 1/2 at a time making sure there are no lumps. Once smooth, slowly add heavy cream 1/2 at a time. Raise heat to medium until the béchamel reaches a sauce consistency(coats back of the spoon and can draw a line with your finger).
6. Add the rest of the seasonings along with salt and pepper.
7. TURN THE HEAT TO LOW and add the American cheese a few slices at a time until fully melted followed by 1/2 of the shredded cheeses in batches. Make sure the cheese is fully melted before adding the next batch.
8. Turn off the heat, add the cooked pasta along with the pasta water and combine. Add any extra seasonings to your preference.
9. To a baking tray, add half of the Mac, followed by a half of the remaining cheeses. Pour the other half of the Mac, and top with the rest of the shredded cheeses.
10. Bake in the oven at 350F for 20 minutes and broil for an additional 5 minutes until the top is golden brown.
