Boil the pasta

• Bring water to a boil and add the chicken bouillon.
• Add the elbow macaroni and stir occasionally so they don't stick together.
• Cook until not fully done, then drain and rinse with cold water to stop the cooking.

Shred the cheeses

• Shred the Colby Jack, mozzarella and mild cheddar while the pasta boils.

Season the pasta

• Put the drained noodles in a container and add the salt, pepper, garlic powder, smoked paprika and a little chicken bouillon.
• Toss to coat.

Make the roux

• Melt the butter in a saucepan over low heat.
• Add about half of the seasonings and stir.
• Add the flour and cook it out, mixing constantly.

Build the cheese sauce

• Pour in the evaporated milk and mix.
• Add the heavy whipping cream and stir until combined and warming.
• Add the rest of the seasonings and blend.
• Stir in the Dijon mustard.

Melt in the cheese

• Add the shredded cheese a handful at a time, waiting for each batch to melt before adding more.
• Keep stirring until the sauce thickens.

Layer the dish

• Place half of the noodles in a baking dish and add some of the cheese sauce, mixing it around.
• Add more cheese on top, then the remaining noodles and the rest of the sauce.
• Finish with a layer of shredded cheese on top.

Bake

• Bake at 175 °C until hot and bubbly.