1-First, prepare all ingredients: Cook and shred any chicken if needed, boil the macaroni until al dente for about 8 minutes, and grate the cheeses ahead of time.

2-In a large pot, bring 4 cups of water and 2 cups of heavy cream to a boil, then add 1 pound of macaroni, stir to submerge, cover, and reduce heat to medium-low.

3-Cook for 8 minutes, stirring occasionally to avoid sticking, then remove the lid and stir well before adding 10.5 ounces of condensed cheddar cheese soup along with the seasonings.

4-Stir in 1 ½ tablespoons each of garlic powder and onion powder, plus 1 ½ teaspoons each of salt and pepper, and mix until combined.

5-Add 2 cups of shredded mozzarella cheese and ½ cup of shredded Parmesan cheese, stirring until everything melts into a creamy sauce.

6-Pour the mixture into a greased 9 x 13 inch baking dish, spread it evenly, then top with the cooked popcorn chicken and 1 ½ cups of marinara sauce.

7-Sprinkle the remaining 2 cups of shredded mozzarella on top and bake at 400 degrees Fahrenheit for 13-15 minutes until the cheese browns nicely.

8-Let it rest for a moment before serving to keep that gooey texture intact.