Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the corkscrew pasta until al dente, then drain.

Shred and mix the cheeses

• Grate the mozzarella, Colby Jack and sharp cheddar yourself; avoid pre-shredded cheese.
• Toss all the cheeses together in a bowl and divide into two equal halves.

Mix the seasonings

• Combine the salt, pepper, garlic powder and smoked paprika in a small bowl.

Make the roux

• Melt the butter in a saucepan over medium heat.
• Add half of the seasoning mix, then whisk in the flour and cook until the raw flour taste is gone.

Build the cheese sauce

• Pour in the evaporated milk and whisk immediately to avoid lumps.
• Add the heavy cream and the rest of the seasoning, then stir in the Dijon mustard.
• Let the sauce thicken slightly before adding cheese.

Melt in the cheese

• Add half of the shredded cheese in batches, letting each addition melt before adding more.
• Stir until the sauce is smooth and fully melted.

Combine pasta and sauce

• Add the drained pasta to the cheese sauce and mix well so the sauce fills the pasta.

Layer in the baking dish

• Spread a small layer of mac and cheese in the baking dish.
• Add the rest generously as the final layer.
• Top with the remaining shredded cheese.

Bake

• Bake at 175 °C until the top is melted and bubbling.

Broil for the crust

• Broil for a maximum of 2 minutes to get a golden crust.

Finish and serve

• Sprinkle chopped chives over the top and serve hot.