Bring 4 cups of chicken broth to a rolling boil in a medium pot. Add 1 cup of elbow macaroni and cook according to package instructions, about 7-8 minutes.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour, cooking for about 1 minute.

Stir in 2 minced garlic cloves and sauté for 30 seconds. Gradually whisk in 2 cups of milk until smooth. Cook until thickened, about 3-4 minutes.

Add 1 teaspoon of onion powder, 1 teaspoon of dry mustard powder, and salt and pepper. Allow to cook for another minute.

Reduce heat to low and stir in 4 ounces of cream cheese, 1 cup of shredded cheddar, and 1 cup of shredded Swiss. Whisk until cheese melts.

Combine the cooked macaroni and broth with the cheese mixture. Heat for another 3 minutes, adding more milk or broth if necessary.

Taste the soup and adjust seasoning if needed. Let it simmer for one more minute before serving.