01 -
Turn your oven to 350°F. Get a big pot of salted water boiling, toss in the pasta, and cook it as directed on the package. Drain when ready.
02 -
As the pasta boils, shred those cheeses—mozzarella, Colby Jack, and cheddar. Toss the shredded cheese together in a large bowl, split it into two piles, then keep them aside.
03 -
Mix paprika, garlic powder, salt, and pepper in a small bowl. Keep the mix close by for later.
04 -
Pop a big pan on medium heat and melt the butter. Add half of your seasoning mix, stir to get those smells going, then whisk in the flour till everything’s smooth.
05 -
Pour in the evaporated milk little by little, whisking to combine smoothly. Add the heavy cream next, keeping it lump-free. Stir in mustard and the leftover seasoning and let the sauce gently simmer until it thickens.
06 -
Keep the heat low and gradually mix in half the cheese. Add a handful at a time, letting it melt before adding more till it’s silky smooth.
07 -
Throw the cooked pasta into the pan and stir until each piece is coated in that cheesy goodness.
08 -
Grab your casserole dish. Start with half the pasta mix, put on half of the unused shredded cheese, add the remaining pasta, and top it all with the final cheese layer.
09 -
Bake in the oven for about 25-30 minutes or until you see that melty, bubbly goodness. Broil for 2 minutes to crisp the top. Let it cool for a bit, then dish it out.