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

2️⃣ Grate the Cheese: Grate all cheeses and mix them in a bowl. Divide into two piles—half for the sauce and half for layering and topping.

3️⃣ Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta until al dente, following package instructions. Drain and set aside.

4️⃣ Prepare the Spice Mix: In a small bowl, combine garlic powder, paprika, salt, and black pepper.

5️⃣ Make the Roux: In a large saucepan, melt the butter over medium heat. Add half of the spice mix and stir. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, until it begins to bubble.

6️⃣ Create the Sauce Base: Slowly pour in the evaporated milk while stirring to prevent lumps. Once it begins to bubble, add the heavy cream, the rest of the spice mix, and Dijon mustard. Stir until the mixture thickens.

7️⃣ Incorporate the Cheese: Gradually add half of the cheese mixture to the sauce, stirring constantly, until smooth and melty.

8️⃣ Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and mix well until all pasta is coated.

9️⃣ Layer the Dish: In a greased 9×13-inch baking dish, spread half of the pasta mixture. Sprinkle a layer of cheese from the reserved pile. Add the remaining pasta, then top with the remaining cheese.

🔟 Bake: Bake in the preheated oven for 25-30 minutes or until bubbly and golden. For a crispy top, broil on high for 1-2 minutes, watching carefully to avoid burning.

1️⃣1️⃣ Garnish and Serve: Sprinkle with freshly chopped parsley. Serve hot and enjoy the cheesy goodness!