Cook macaroni according to package directions and drain. Grease a 16 inch square baking dish. Alternate layers of the macaroni and cheeses in the dish, beginning with macaroni and ending with a cheese layer.
Melt the ¼ cup of butter and stir the flour until smooth. Gradually blend in the milk. Heat mixture to a boil, stirring constantly and cook until sauce thickens. Add salt, pepper, 1 teaspoon Keith's Complete seasoning, onion, and parsley. Pour sauce over macaroni and cheese. Melt 4 tablespoons of butter. Dissolve the 1 teaspoon Keith's complete seasoning and 1 chicken bouillon cube in the melted butter and sprinkle over macaroni and cheese. Add a sprinkling of Parmesan cheese and cheddar cheese on top
Bake 30 to 35 minutes at 375 degrees or until golden brown