Boil the pasta

• Bring a large pot of water to a boil and stir in the chicken bouillon.
• Add the elbow macaroni and cook until tender.

Shred the cheeses

• Grate the Monterey Jack, white cheddar and sharp cheddar.

Prepare the baking dish

• Drain the pasta without rinsing it and transfer to the baking dish.
• Add the butter and let it melt into the hot noodles.

Make the cheese sauce

• In a saucepan, combine the evaporated milk, heavy whipping cream and all the shredded cheese.
• Season with the seasoning blend and stir over low heat until smooth and melted.

Combine and bake

• Pour the cheese sauce over the noodles and stir to coat.
• Top with more cheddar and place under the broiler until golden and bubbly.