*You can make your own evaporated milk by heating 16 oz. of 2% milk over low heat. Do not boil, but simmer slowly until it reduces down to about a 1/3 of its original amount.
Cook pasta according to package directions. In a heat proof bowl, combine paprika, mustard powder, flour and nutmeg. Set aside. In a saucepan over medium-low heat, warm evaporated milk. Once warm,slowly whisk milk into dry mixture to prevent lumps. Transfer back into saucepan, continuing to heat. Slowly incorporate cheese powders into the saucepan, whisking to prevent lumps. Add chopped cheese and butter and stir until melted. Drain pasta and thoroughly mix into cheese mixture. Heat through and serve immediately.