Bring a large pot of water to a boil and season generously with chicken bouillon. Cook the pasta until just al dente according to package directions, then reserve ½ cup of the pasta water, drain, and set the pasta aside.

In a large pot or deep skillet over medium heat, melt the butter, then add the heavy cream and whole milk. Stir to combine and season with chicken bouillon, AP seasoning, buttery garlic pepper seasoning, and paprika. Bring the mixture to a gentle simmer, being careful not to let it boil.

Add the cream cheese to the warm cream mixture and whisk until completely melted and smooth, creating a rich, creamy base for the sauce.

Reduce the heat to low and add the mozzarella, smoked gouda, Colby Jack, and cheddar cheeses gradually, stirring constantly and allowing each addition to fully melt before adding more. If the sauce becomes too thick, loosen it with a splash of reserved pasta water or warm milk.

Add the cooked pasta to the cheese sauce and stir until every piece is evenly coated. Taste and adjust seasoning as needed.

For a baked version, transfer the mac and cheese to a greased baking dish, top with additional Colby Jack cheese, and bake at 350°F for 30–35 minutes until bubbly. Allow it to rest for 15 minutes before serving.