Preparation

Combine 5 cups water, milk, macaroni, butter, mustard powder, garlic powder, paprika, and salt in a Hexclad 4.5 QT Deep Sauté pan. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until macaroni is just al dente and liquid is saucy and thickened, about 10 minutes. Add American cheese and cream cheese and cook, stirring until melted and combined. 

Reduce heat to medium-low and add cheddar cheese a small handful at a time, stirring in between each addition until cheese is melted. Remove from the heat. Season with salt and serve.