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Boil the pasta.
Shred the mozzarella, Colby Jack, and sharp cheddar cheeses.
In a pan, melt the butter and add half of the seasoning (salt, pepper, garlic powder, smoked paprika).
Add the flour and cook to make a roux.
Whisk in the evaporated milk and heavy cream, and let the sauce thicken.
Add the Dijon mustard and the remaining seasoning.
Gradually add the shredded cheeses, letting them melt before adding more.
Mix the cheese sauce with the cooked pasta.
Layer the mac and cheese in a baking dish, topping with more cheese.
Bake at 350°F for 25-30 minutes, or until the top is melted and bubbly.
Broil for 2 minutes to get a nice crust.
Top with chives before serving.