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In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
Add butter to pot and melt over medium heat. Add flour and whisk to form a thick, smooth paste without lumps. Cook until fragrant but not browned, 2 minutes. Reduce heat to medium-low and add milk, cream, mustard, and 1 teaspoon salt. Continue to whisk until sauce begins to bubble and thicken, about 5 minutes.
Add cheeses and stir with a rubber spatula or wooden spoon until all cheese is melted. Add cooked pasta and stir until fully coated.