Begin by grating your selection of cheeses using the large shredder. Set them aside, keeping small chunks for later.

Follow the instructions on the macaroni package, adding chicken bouillon to the boiling water.

In a spacious sauce pot, melt the butter over low heat, then pour in the heavy cream, whisking to create a smooth mixture.

Stir in about 50% of your grated cheese and then add the cream cheese, allowing it to melt. Season with spices to taste.

Toss the cooked macaroni in with the cheese sauce, ensuring every noodle is coated. Add chunky cheese pieces.

Transfer half of the cheese noodle mixture into a baking dish. Layer with cheese sauce and shredded cheese. Repeat with the remaining noodles and top with more cheese.

Bake at 350°F until melted, then broil for the last 2 minutes for a golden crust.

Serve hot, allowing cheese to pull away in gooey strings, alongside a salad or grilled protein.