Preheat oven to 400°F.
Fill a large pot with water, add 1 teaspoon of salt and cook the pasta until al dente, 1 minute less than the package instructions. Drain well, stir in 1 tablespoon butter, and set them aside.
In a large skillet or pot, melt remaining butter over medium heat. Once melted, whisk in the flour to form a thick paste and continue stirring until the roux begins to turn golden, about 2 to 3 minutes.
Pour in the milk and whisk until it becomes a creamy sauce free of any lumps.
Reduce heat to low and stir in the salt, garlic powder, onion powder, black pepper, heavy cream, grated parmesan, 1 cup shredded mozzarella, shredded cheddar, and shredded gouda.
Bring the creamy sauce to a simmer, stirring until cheeses are melted and mixture is smooth.
Taste the sauce for seasoning and adjust as necessary.
Remove from heat and add the cooked macaroni directly into the cheese sauce, mix well to get an even creaminess throughout the macaroni.
Place macaroni in a baking dish, sprinkle with remaining 1 cup shredded mozzarella cheese.
Place in the oven and bake for 20 to 25 minutes, or until golden brown on top.
Remove from oven and let stand a few minutes.
Garnish with fresh thyme and serve.