Smoky Four Cheese Macaroni Bake

1 16 oz pkg elbow macaroni
1/4 c butter
½ TBS minced onion
½ TBS minced garlic
1/4 c all-purpose flour
½ c half-and-half cream
1 ½ c milk
½ tsp dry mustard powder
½ tsp liquid smoke flavoring (optional)
1 ½ c grated Parmesan cheese, divided
1 8 oz pkg cream cheese, cubed
1 c shredded Swiss cheese
2 c shredded Monterey Jack cheese
1/3 c shredded sharp Cheddar cheese
salt and pepper to taste
½ c bread crumbs

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the minced onion, garlic until well mixed. Slowly stir in the flour, and cook, stirring constantly for 2 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke, if using; simmer for 10 minutes, stirring occasionally. While this is simmering preheat oven to 375 F. Lightly grease a 9x13 inch baking dish. When the milk/flour mixture is done simmering: add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining ½ c of Parmesan cheese and breadcrumbs over the macaroni and bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.