1️⃣ Preheat Oven
Preheat your oven to 350°F (175°C).

2️⃣ Prepare the Cheese
Grate the mozzarella, Colby Jack, and sharp cheddar cheeses. Divide into two piles: half for the sauce and half for topping.

3️⃣ Cook the Pasta
Cook the pasta in a large pot of salted boiling water until al dente (firm to the bite). Drain and set aside.

4️⃣ Mix the Spices
In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper.

5️⃣ Make the Roux

Melt the butter in a large saucepan over medium heat. Stir in half of the spice mixture.

Sprinkle in the flour and whisk continuously for 2 minutes, or until it begins to bubble.

6️⃣ Create the Sauce

Slowly pour in the thick milk, whisking constantly to avoid lumps. Cook until it begins to bubble and thicken.

Gradually add the heavy cream, the remaining spice mixture, and Dijon mustard. Stir until smooth and thickened.

7️⃣ Incorporate Cheese
Gradually add half of the grated cheeses to the sauce, a handful at a time, stirring until fully melted and creamy.

8️⃣ Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce. Stir until the pasta is completely coated.

9️⃣ Assemble the Dish

Spread half of the mac and cheese mixture into a 9×13-inch baking dish.

Sprinkle a layer of cheese from the reserved pile.

Add the remaining pasta and top with the remaining grated cheese.

🔟 Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden. For a crispier top, broil for 2 minutes at the end.

1️⃣1️⃣ Garnish and Serve
Sprinkle with freshly chopped parsley before serving.