Grate all the cheeses and set aside 1 cup each of medium cheddar, Colby Jack, and mozzarella for the topping. Mince the garlic and portion the butter into tablespoon-sized pieces.

Preheat your oven to 425°F (218°C). Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then scoop out and reserve 1/2 cup of the pasta water before draining. Transfer the drained pasta to a 9x13-inch casserole dish and gently toss with 2 tablespoons of butter.

Set a large skillet over medium-high heat and melt the remaining 5 tablespoons butter. Stir in the minced garlic and cook for about 1 minute until fragrant, but not brown.

Whisk in the flour and cook, stirring constantly, until the mixture takes on a golden color. Gradually pour in the reserved pasta water, heavy cream, and half and half, whisking continuously. Cook for about 4 minutes, until the sauce has thickened.

Reduce the heat to low. Add the grated cheeses (except those reserved for topping) slowly, a handful at a time, whisking after each addition until completely melted and smooth. Whisk in the cream cheese, onion powder, paprika, and mustard powder until fully incorporated. Adjust with salt and pepper as needed.

Pour the cheese sauce over the buttered pasta and stir until all the noodles are evenly coated.

Sprinkle the reserved shredded cheeses evenly over the top of the pasta. Bake for 10 minutes until bubbly.

Switch the oven to broil. Broil the mac and cheese for about 5 minutes, watching closely, until the top becomes golden and crisp.

Remove the casserole from the oven and let it cool for 3 to 5 minutes before serving.