Preheat your oven to 350°F (175°C) and lightly butter a 9x13-inch casserole dish; set aside.

Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just until al dente. Drain and set aside.

In a small bowl, mix together the garlic powder, paprika, salt, and ground pepper; set aside.

Shred the cheese and mix them together in a large bowl. Set aside until ready to use.

Melt the butter in a large skillet over medium heat. Add half the seasoning mixture and stir well. Cook for about 30 seconds to release the flavors.

Gradually whisk in the evaporated milk.

Add the heavy cream, whisking constantly to ensure smoothness. Add the remaining seasoning mix and the Dijon mustard. Cook until thickened, whisking frequently.

Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.

Combine the cooked pasta and the cheese sauce. I do this in the pot I cooked the pasta in.

Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.

Pour the remaining pasta over the cheese layer and top with the remaining shredded cheese.

Bake the dish at 350°F (175°C) for 25-30 minutes, or until bubbly.

For a golden, crispy topping to your creamy macaroni and cheese, turn the oven to broil and cook for an additional 2 minutes.

Cool slightly. Serve.