Melt butter in a large pot over medium heat. Whisk in flour until smooth, cook 1–2 min.

Slowly add milk and heavy cream, whisking until smooth and creamy.

Season with salt, black pepper, paprika, garlic powder, onion powder, and Lulu Bouillon if using.

Add shredded cheddar and muenster cheese, stir until melted and smooth.

Mix in cooked pasta until evenly coated.

Pour into a baking dish, top with extra cheese if desired.

Bake at 180°C (350°F) for 20–25 min until golden and bubbly.