Preheat the oven to 350°F. Lightly grease a 9-by-13-inch casserole dish.

Cook the fusillini according to the package directions, stopping when it is al dente. Drain and set aside.

In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Set aside.

Melt the butter in a large pot over medium heat. Add the flour and half of the seasoning mixture. Whisk continuously for 3 to 5 minutes, until the roux becomes smooth and paste-like.

Slowly pour in the evaporated milk, adding a little at a time and whisking until smooth and thick after each addition.

Whisk in the heavy cream, Dijon mustard, and remaining seasoning mixture. Continue cooking and whisking until the sauce is smooth, well combined, and slightly thickened.

Combine the mozzarella, Colby Jack, and cheddar. Add half of the mixed cheese to the sauce and stir until completely melted and smooth.

Add the cooked pasta and crumbled bacon to the cheese sauce. Stir until everything is evenly coated.

Pour half of the pasta mixture into the prepared casserole dish. Sprinkle with half of the remaining grated cheese. Add the remaining pasta mixture and finish with all of the remaining cheese.

Bake uncovered for 25 to 30 minutes, until the casserole is heated through and the cheese is melted and bubbling.

If desired, broil for 1 to 2 minutes to brown the cheese on top. Watch it closely so it does not burn.

Let the casserole rest for 5 minutes before serving.