Preheat oven to 350 F.
Spray a 9x12 baking dish with non stick spray.
In a skillet, heat oil.
Add onion and celery.
Once the vegetables are softened, add garlic.
Saute until the garlic starts to brown. Set aside.
Bring a large pot of well salted water to the boil.
Add macaroni and cook pasta according to package instructions, until al dente – about 5 minutes.
Add butter with the thyme, parsley, smoked paprika and cayenne pepper
Toss well until butter is melted.
Add sauteed vegetables.
Toss well until all ingredients are well mixed.
In a saucepan, heat evaporated milk and heavy cream, but do not boil.
Add 12 oz. of the cheddar, smoked gouda, pepper jack and mozzarella.
Simmer on medium-low heat until the cheese mixture is melted.
Add the creamy cheese sauce to macaroni and mix well.
Transfer macaroni to prepared baking dish.
Sprinkle the remaining cheddar cheese on top.
Sprinkle breadcrumbs on top.
Sprinkle Parmesan cheese on top.
Transfer to oven and bake for 40 minutes.
Transfer to broiler and broil for 5 minutes.