Step 1

Cook the spaghetti in a large pot of salted boiling water ( 2 tsp salt) until al dente, according to package instructions. Drain and set aside. While the pasta is cooking, preheat the oven to 400 F, and make the cheese sauce.

Step 2

In a large saucepan, melt the butter over medium-high heat. Saute the garlic for 30 seconds and add the flour. Cook until slightly golden, about 30 seconds. Stir in the paprika, red pepper flakes, mustard powder, chicken bouillon, ½ tsp salt, and pepper.

Step 3

Whisk in the half and half dissolving any flour lumps and cook until thick. Mix in the heavy cream. Remove from heat and mix in 2 cups of cheddar, one cup of mozzarella, and one cup of pepper jack cheese. Stir until melted. Combine the remaining cheeses in a bowl and set aside.

Step 4

Mix the cooked spaghetti into the cheese sauce and spoon it into a greased 9x13-inch baking dish. Top with the remaining cheese mixture and bake for 30 minutes or until the cheeses are melted and slightly browned on top.