In a medium pot over low heat, melt the butter. Whisk in the flour and cook until fully combined. Stir in the mustard, then slowly add the half-and-half, whisking constantly until thickened (do not let it boil).
Once the mixture has thickened, add the cheeses a handful at a time, whisking until smooth and creamy. Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Reserve some cheese for topping.
Stir the cooked noodles into the cheese sauce, then transfer to a buttered baking dish. Top with the remaining cheese and a light sprinkle of smoked paprika.
Smoke for 30–40 minutes, or until the top is golden, bubbly, and irresistible.
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