Boil the pasta for 8 minutes, stirring every 2 minutes
Shred the mozzarella, Colby Jack, and cheddar cheese
Melt 3 tablespoons of butter on medium heat
Add 3 tablespoons of flour and cook for 2 minutes to make a roux
Slowly add the evaporated milk and heavy cream, whisking constantly
Add the seasonings (salt, pepper, garlic powder, smoked paprika) and Dijon mustard
Turn the heat to low and add half the shredded cheese, stirring until melted
Fold the cooked pasta into the cheese sauce
Layer the pasta and remaining cheese in a baking dish
Bake at 350°F for 25-30 minutes until the top is golden brown
