Boil the pasta until just before al dente. Drain, toss with a little olive oil, and set aside.
In a pan, melt butter and sauté minced garlic until fragrant.
Add milk and heavy cream, then season with salt, pepper, garlic powder, onion powder, and paprika.
Let the sauce simmer until slightly thickened.
Add mozzarella, cheddar, and gouda. Stir until fully melted and smooth.
Add the cooked pasta to the sauce and mix until well coated.
Transfer half the pasta to a baking dish, sprinkle with extra cheese, then add the remaining pasta.
Top generously with more cheese.
Broil at *180°C* until golden and bubbly.
Finish with grated Parmesan and serve warm.
