- 1
Begin by cooking the pasta according to package instructions. Drain and set aside. Preheat your oven to 350°F (175°C).
- 2
Shred all the cheese and mix it in a bowl, then divide the mixture into two portions. In a small bowl, prepare the seasoning by combining salt, pepper, garlic powder, onion powder, and smoked paprika.
- 3
In a large pan, melt butter over medium heat to start the roux. Once the butter is melted, stir in half of the seasoning, followed by the flour. Gradually whisk in the evaporated milk, stirring vigorously to eliminate any lumps. Cook until the mixture thickens and begins to boil.
- 4
Add the heavy cream and the remaining seasoning, continuing to stir. Stir in Dijon mustard and cook until the sauce thickens further.
- 5
Slowly add the shredded cheese to the roux, a little at a time, stirring until fully melted. Once the cheese is incorporated, mix in the cooked pasta, ensuring it's evenly coated.
- 6
Grease a baking dish and pour in half of the pasta mixture. Layer it with half of the remaining shredded cheese, then add the rest of the pasta. Top with the remaining shredded cheese.
- 7
Bake the dish in the oven for 25-30 minutes, or until the top is fully melted. For a crispy, golden crust, broil for an additional 3 minutes.
Timer: 30m - 8
Remove from the oven, garnish with fresh chopped chives, and serve warm.