Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and set aside.

Combine the seasonings

• In a small bowl, mix the paprika, garlic salt, salt and black pepper.

Make the roux

• Melt the butter in a pan over medium-low heat.
• Add half of the seasoning mixture and stir to bloom the spices.
• Add the flour and whisk continuously to cook off the raw flour taste.

Build the sauce

• Slowly pour in the milk and heavy cream, whisking continuously until smooth.
• Add the remaining seasonings and the Dijon mustard.
• Keep the heat on medium-low and stir until the sauce thickens, without boiling.

Melt the cheese

• Reduce the heat to low, then turn off the heat.
• Gradually add the shredded cheddar and Colby Jack, stirring until completely melted and creamy.

Combine and serve

• Add the cooked pasta and mix until evenly coated.
• Serve hot.