Cook elbow macaroni as directed on package, cooking until al dente, about 9-10 minutes.

Heat a 14-inch cast iron skillet (or large skillet) over medium heat. Melt 6 Tablespoons of butter and whisk in the flour until a smooth, thin paste forms.

Pour into the flour roux mixture, pour in the 2 cups half and half and 4 cups milk and bring up to a boil while whisking.

Reduce the heat to low and whisk in the cream cheese until smooth.

Stir in shredded white cheddar cheese, shredded mozzarella cheese, and shredded sharp cheddar cheese until combined.

Stir in 1 tsp salt, ½ tsp black pepper, 2 tsp granulated garlic, ½ tsp mustard powder, and ½ tsp smoked paprika.

Remove skillet from heat and stir in cooked macaroni noodles.

Garnish with chopped cilantro, if desired. Serve hot.