In a large 5 qt. Dutch oven combine the milk, cream, chicken stock, salt, pepper, garlic powder, paprika, and ground mustard. Whisk to combine. Bring to a simmer over medium-high heat.
Once simmering, add in dry pasta, stir to combine. Cook on medium-high heat for 8-10 minutes, uncovered stirring frequently. If needed, add in a splash of milk or stock/water if the mixture is too thick. Reduce heat to medium, cover and cook for 3-4 more minutes until pasta is al dente.
Reduce heat to medium-low and add in the cheese. Stir to combine, it will take a few minutes for all the cheese to melt. Again, at this point if the mixture is to thick, add in a splash of milk or water/stock until desired consistency is reach. If the mixture is to thin, allow to cool a little longer to reduce.
Adjust seasoning, serve immediately or store leftover in an airtight container in the fridge for 3-4 days.
Notes
*You can substitute any small pasta shape, see variations above.*You can substitute a non-dairy milk such as unsweetened almond milk*You may need to add a splash more cream at the end if your mac sauce gets to thick