Start by boiling a large pot of salted water. Once at a rolling boil, drop in your macaroni. Cook according to package instructions, usually around 8-10 minutes until al dente. Drain the pasta, but do not rinse it—it needs that starch to help bind the sauce later on. Set the pasta aside in a large bowl.

In a large cooking pan, heat up your unsalted butter over medium-low heat. Toss in the minced garlic once it’s melted, stirring frequently so that it doesn’t burn. This part smells heavenly!

After the garlic is fragrant (just a minute or so), sprinkle in the all-purpose flour. Stir the mixture constantly until it’s well combined and looks slightly golden. This roux is essential for achieving a creamy texture.

Carefully pour in the chicken broth and heavy cream, constantly stirring to combine everything smoothly. This mixture should start thickening after a few minutes—watch that it doesn’t clump!

Once the sauce is blended and creamy, sprinkle in oregano, ground thyme, garlic powder, and sea salt. These spices infuse so much flavor! Then, add the shredded sharp cheddar, gouda, and white cheddar cheeses, stirring until everything is melted and creamy. Don’t be shy about whipping out a whisk here—it can really help mix everything together!

Pour the creamy cheese sauce over your bowl of macaroni. Toss in the cubed mozzarella and mix gently until every noodle is coated in that dreamy sauce.

Grab your trusty casserole dish (the one that can handle the heat!). Pour the cheesy pasta mixture into the baking dish, spreading it evenly. Just before you bake, sprinkle the remaining sharp cheddar cheese and grated Parmesan on top for a golden crust.

Preheat your oven to 350°F (175°C) and let the cheesy goodness bake for about 25 minutes. You'll know it’s done when the top is bubbly and lightly golden. Let it cool for a few minutes before serving. Trust me, the anticipation will be worth it!