Baked Macaroni and Cheese

Cook macaroni according to package directions until al dente. Drain and set aside. Preheat oven to 375°F (190°C).

In a small bowl, combine salt, paprika, garlic powder, and smoked paprika.

In a large pot or wok over medium heat, melt the butter.

Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux.

Slowly pour in the evaporated milk and heavy cream, whisking continuously to prevent lumps. Bring the sauce to a simmer.

Reduce heat to low and stir in the Dijon mustard and the prepared spice mixture.

Gradually add 3 cups of the shredded cheddar and 1 cup of the shredded mozzarella, stirring until the cheese is completely melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce and stir until everything is evenly coated.

Transfer the mixture to a large baking dish.

Top with the remaining 1 cup of cheddar and 1 cup of mozzarella.

Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.

Let the mac and cheese rest for 10 minutes before serving.