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Preheat oven to 350 degrees.
Cook macaroni to package directions in a stockpot of salted boiling water; drain and set aside.
While macaroni is cooking, melt butter in a medium size saucepan set over medium heat. Add the crushed garlic clove and sauté for 1 minute. Sprinkle flour over the butter and garlic and stir until is forms a smooth paste.
While whisking constantly, add the broth and bring to a slow boil; cook for 1 minute. Add the half and half and heat and stir a bit before adding the chili powder, cumin, coriander, onion powder, and ½ cup of the cheddar/American cheese mixture. Add salt and pepper to taste, stir well and set aside. The sauce will seem a bit thin at this point, but don't worry as the starch from the macaroni will thicken it during baking.
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Combine the cooked macaroni, chicken and sauce in a large bowl; mix well. Pour into a greased 9 x 9” baking dish or 6 individual gratin dishes and sprinkle with the remaining cheese.
Place into the preheated oven and bake until cheese is melted and bubbly, approximately 25 - 35 minutes. Remove from the oven and cool for 5 minutes before serving.
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