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Cook the San Remo curls until they are 1-2 minutes shy of being al dente.
In a pan, melt the butter over medium heat.
Once melted, stir in half of the spices: garlic powder, smoked paprika, salt, and black pepper.
Add the plain flour to the butter and spices, stirring until it forms a smooth paste.
Gradually pour in the evaporated milk, mixing thoroughly to combine.
Next, add the thickened cream along with the remaining spices and the Dijon mustard, mixing until everything is well incorporated.
Stir in half of the grated mozzarella, Colby Jack, and cheddar cheeses until they melt and blend into the sauce.
In a baking dish, layer half of the cooked pasta, followed by a portion of the cheese mixture.
Add the remaining pasta on top, then finish with the rest of the cheese mixture.
Bake in the oven until the top is golden and crispy.