Prepare the Cheese: Grate the Colby Jack, mozzarella, and sharp cheddar cheese. Set aside in separate bowls. Tip: Grating your own cheese ensures better melting and avoids additives found in pre-shredded cheese.

Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Tip: This step ensures your sauce has no raw flour taste.

Create the Sauce: Gradually whisk in the evaporated milk, followed by the heavy cream. Cook, stirring, until the mixture thickens slightly. Add dijon mustard and the seasoning mix, stirring well to combine. Tip: Don’t let the sauce boil, as it could cause the cream to curdle.

Incorporate the Cheese: Lower the heat and slowly stir in the cheeses, one handful at a time, until fully melted and smooth. Reserve a small portion of cheese for topping. Tip: Stir continuously to prevent the cheese from clumping.

Assemble and Bake: Preheat your oven to 375°F (190°C). Cook your pasta according to package instructions, then drain and combine with the cheese sauce. Pour the mixture into a greased baking dish, top with reserved cheese, and bake for 20 minutes or until bubbly and golden. Tip: For a crispy topping, add breadcrumbs mixed with melted butter before baking.

Serve and Enjoy: Let the mac and cheese rest for 5-10 minutes before serving to allow the sauce to set. Garnish with fresh parsley for added color and flavor.