Preheat the oven to 350°F.

Add chicken bouillon powder to a large pot of water and bring to a boil.  Cook pasta until soft, drain and set aside.

Over a medium heat, melt the butter in a large saucepan. Add the seasonings, flour, and dijon mustard; whisk to combine. Pour in the evaporated milk and heavy whipping cream and whisk continuously until smooth.

Remove from the heat and stir in 1/2 of the cheese, stirring until it is completely melted and smooth.

Combine the drained pasta and cheese sauce in a large mixing bowl, stirring well to blend the ingredients.  

Pour half of the pasta mixture into the baking dish. Place 1/2 of the shredded cheese on top, followed by the remaining pasta mixture. Lastly, sprinkle the remaining cheese over the top.

Bake for 25 minutes and broil on high for 5 minutes.