Grate. Heat the oven to 350°F. Grate the cheddar, Colby jack, Gouda and mozzarella on the large holes of a box grater and toss them together. Save any small chunks that are too small to grate.

Boil. Cook the noodles according to the package directions in water seasoned with the chicken bouillon. Drain.

Start the sauce. Melt the butter in a large pot over low heat. Slowly pour in the heavy cream, whisking until smooth.

Melt the cheese. Stir in about half of the grated cheese until smooth, then add the cream cheese, if using. Season with the salt, onion powder, ground mustard, white pepper and adobo. Keep the heat low and let it melt completely. Taste and adjust, then take it off the heat and let the sauce sit for 15 to 20 minutes so it thickens.

Combine. Put the drained noodles in a large bowl. Ladle the sauce over the noodles, add the saved cheese chunks and toss until coated. It should look creamy and wet.

Layer. Spread half of the mac and cheese in a 13x9-inch baking dish and sprinkle with some of the remaining cheese. Add the rest and cover the top generously with cheese. If you need more for the top, use cheddar or Colby jack.

Bake and broil. Bake for 30 minutes, until golden and bubbly. Finish under the broiler on low for about 2 minutes. Watch it closely so the top doesn’t burn.