Cook macaroni according to package directions, until al dente (somewhat firm to the bite).
While the macaroni cooks shred the cheese and make the sauce.
Melt 4 Tblsp. of butter in a medium saucepan over low heat. Whisk in 4 Tblsp. of flour and cook for 2 minutes, whisking constantly.
Slowly whisk in the milk. Increase the heat and continue to whisk until the sauce thickens.
Remove from heat. Add salt, pepper, garlic powder, onion powder, cayenne, hot sauce, 1 cup grated cheddar, 1/2 cup Parmesan and all the Swiss and Provolone cheese. Stir until smooth and creamy.
Melt 2 Tbls. of butter in a baking dish and, using a pastry brush, coat the bottom and sides with the melted butter.
Drain, rinse and pat dry cooked pasta. Pour half the pasta in the baking dish and cover with about 1/2 of the cheese sauce. Add remaining pasta and cover with remaining cheese sauce. Sprinkle the remaining cheese on top.
Bake for about 45 minutes or until top is golden and bubbling.