In a medium pot, bring 4 cups of chicken broth to a rolling boil over medium-high heat. Once boiling, add in 1 cup of elbow macaroni, stirring occasionally. Cook until al dente, about 7-8 minutes; do not drain the broth.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute. Stir until smooth and bubbly to create a roux.

Add 2 cloves of minced garlic to the roux and sauté for about 30 seconds, until fragrant.

Gradually whisk in 2 cups of milk, then add 1 teaspoon of onion powder, 1 teaspoon of dry mustard, and a pinch of salt and black pepper. Cook until thickened and bubbling, about 4-5 minutes.

Lower the heat and stir in 4 ounces of cream cheese, 1 cup of shredded sharp cheddar, and 1 cup of shredded Swiss cheese. Mix continuously until melted and smooth.

Combine the cooked elbow macaroni (with its broth) into the cheese mixture, stirring thoroughly. Heat together on low for about 3 minutes.

Adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with extra cheese and fresh parsley.