Preheat your oven to 350°F. Cook the pasta in a large pot of generously salted boiling water until al dente, then drain well.

While the pasta cooks, shred all the cheeses using a box grater. Set aside about half of the shredded cheese for the topping.

In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika. This simple spice blend adds depth to the sauce.

In a large saucepan over medium heat, melt the butter. Stir in half of the seasoning mix until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until a smooth paste forms, about 1 minute.

Slowly whisk in the evaporated milk, followed by the heavy cream, ensuring no lumps remain. Stir in the Dijon mustard and the remaining seasoning mix. Let the sauce simmer gently until it thickens, about 3-4 minutes.

Reduce the heat to low. Gradually add half of the shredded cheese to the sauce, stirring until completely melted and smooth before adding more. Continue until all the cheese is incorporated.

Gently fold the cooked pasta into the cheese sauce, making sure every piece is well coated.

Spread half of the cheesy pasta mixture into a 9x13-inch casserole dish. Sprinkle with half of the reserved shredded cheese, then top with the remaining pasta and finish with the rest of the cheese.

Bake for 25-30 minutes until bubbly and golden. For an extra crispy top, broil for 2 minutes. Let the dish rest for 5-10 minutes before serving to let the sauce set.