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In a pan on medium heat, add 4 tablespoons of butter, 1 teaspoon of dry mustard, ½ teaspoon of garlic powder, and ½ teaspoon of regular paprika.
Whisk the spices into the butter.
Slowly whisk in ¼ cup of flour.
Slowly whisk in one 12 ounce can of evaporated milk.
Slowly whisk in 2 cups of whole milk. Make sure to whisk each ingredient in before adding the next.
Once the milk is warmed, add in 12 ounces of American cheese (freshly sliced from the deli).
After the American cheese melts in, add in 8 ounces of freshly shredded sharp cheddar and 4 ounces of freshly shredded cheddar jack.
Add the cheese in a little bit at a time.
Once the cheese is all fully melted, season the sauce with salt and pepper to taste.
Turn off the heat.
Add in 1 pound of cooked Rotini Pasta.
Stir the pasta into the sauce.
Serve right away.