Step by step

1. 1 Mix the cheddar with the provolone and put 165g of the mixture in one bowl and the other 50g in another bowl.
2. 2 Cook the pasta until it is almost al dente and drain.
3. 3 Melt the butter, add the flour and cook it briefly.
4. 4 Gradually add the milk while continuing to mix until fully incorporated and cook for a couple of minutes.
5. 5 Lower the heat to low and gradually add the 165g of cheese mixture, mixing well and not adding more cheese until the one added before has melted, adding a little milk if the mixture has become too thick.
6. 6 Turn off the heat, add the paprika and Dijon mustard and mix until fully incorporated.
7. 7 Add the pasta to the sauce and mix very well so that the sauce gets into the gaps in the pasta.
8. 8 Place half of the pasta with sauce in an ovenproof dish, add 1/3 of the remaining 50g of cheese, then the rest of the pasta with sauce, and finally sprinkle the rest of the cheese mixture on top.
9. 9 Bake at 200ºC with heat only from above and with the fan on for about 8-10 minutes.