Fill a 4 to 5-quart saucepan about ⅔ full with water over high heat. Once the water begins to boil, add the dry elbow macaroni. Stir often to keep the macaroni from sticking to the bottom of the saucepan. Cook for about 15 minutes or until the macaroni is al dente. The macaroni will bake for an additional 25-30 minutes. Drain the pasta and rinse with cold water to stop the cooking process. It will also help prevent the pasta from becoming mushy as it sits.

Preheat the oven to 350°F.

You can use the same saucepan to make the cheese sauce, or you can use a different saucepan. Add the sliced butter pats to the saucepan over medium-high heat. Once the butter is melted, whisk in the ¼ cup flour. Continue whisking for about 2 minutes or until you can no longer smell the flour.

Slowly whisk in the milk and heavy cream. Continue whisking constantly to ensure no lumps remain.

Whisk in the salt, pepper, paprika, garlic powder, and onion powder. Continue cooking and whisking for 4-5 minutes or until the mixture thickens enough to coat the back of a spoon.

Lower the heat to low. Stir in 1½ cups of shredded Colby jack, gouda, American cheese, and parmesan cheese. Continue stirring just until the cheese is melted. Remove the pan from the heat. Stir in the cooked elbow macaroni.

Lightly spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.

Carefully pour the macaroni and cheese into the prepared baking dish. Evenly sprinkle the remaining ½ cup shredded cheddar jack cheese. Bake for 20-25 minutes or until the shredded Colby jack is melted and the filling is bubbly. You can cover the baking dish with aluminum foil. You do not want the top to be browned. Allow the macaroni and cheese to rest for a few minutes before serving.