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Shred your cheeses, seperate into parts (½, ¼, and ¼), cook your pasta, then make a seasoning blend of onion powder, garlic powder, cayenne pepper, and smoked paprika (into two equal parts).
Melt butter in a pot, toast off a portion of your spice blend, after a minute or so drop in an equal amount of flour, once the flour is cooked out start slowly adding our milk to make a nice and smooth bechemel, don't be alarmed if it starts clumping, and continue adding milk slowly.
Drop in more of your seasoning blend, along with some hefty amount of salt and pepper, then add your dijon mustard.
Turn off the heat and start melting your cheese, starting with 2 slices of American, then start slowly dropping in your shredded cheese blend.
Once your cheese is creamy and thick, add in the cooked pasta and stir to coat.
Toss half the pasta and cheese sauce into an oven-safe-dish, sprinkle one of the ¼ parts cheese blend on top, then add the rest of the pasta and the rest of the cheese blend on top of that.
Toss the dish into a 350 degree oven, bake for 20 minutes and then broil for 3-5 minutes, top and garnish with chives.