• Preheat your oven to 350°F. Add enough water into a stock pot to submerge the elbow pasta into. Bring the water to a boil over medium high heat. Sprinkle the chicken bouillon seasoning into the water when it begins to boil. 
• Now gently pour your elbow macaroni into the boiling water and stir it around to ensure the pasta is not sticking together. Boil the macaroni pasta for about 7-10 minutes, just until it is al dente (tender firm). You don’t want to over cook the pasta because it will continue to cook in the oven.
• Drain the pasta and rinse it with cold water to stop it from cooking, then set it aside. 
• While the macaroni is cooking, shred your gouda cheese, mozzarella cheese, and white cheddar cheese, and set them aside.

Cheese sauce for Mac and Cheese:

• Next, add your butter into the stockpot and heat it up over medium heat. Once the butter is bubbly and melted, slowly sprinkle in the flour. Use a whisk to whisk the flour into the butter until there are no lumps. Cook it, stirring constantly, for about 1 minute to cook the flour taste out.
• Now drizzle in the heavy cream while stirring it into the roux. Once it is mixed in well, drizzle in the chicken broth- ensuring you are stirring to get it all mixed in. 
• Turn the heat down to medium-low, and sprinkle your smoked gouda cheese and mozzarella cheese into the roux. Use a wooden spoon to stir the sauce until all of the cheese is melted (be sure to stir constantly so the cheese doesn’t burn on the bottom of the pot).
• Now sprinkle your seasonings into the cheese sauce, including the: black pepper, salt, paprika, and garlic powder. Stir it in until everything is fully combined. Taste the cheese sauce and adjust the seasonings as needed. Remove the sauce from the heat.

Prepare the Mac and Cheese:

• Add your cooked pasta into a large bowl, and pour the cheese sauce over it. Use a spoon to mix the cheese sauce into the pasta. 
• Now pour the macaroni and cheese into a cast iron skillet (or a 9x13 baking dish). Sprinkle the shredded white cheddar cheese evenly over the top, and then dust it with a little bit of paprika. 
• Place the cast iron skillet on a baking sheet to catch any overflow. Put it in the oven and bake for 30 minutes. 
• Optional (but recommended: broil the mac and cheese for about 3-5 minutes to get the top nice and golden brown.
• Remove it from the oven and let it rest for at least 7-10 minutes before serving. And Enjoy!