Bring a pot of water to a boil over high heat. Add the pasta and 2 teaspoons of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
Prepare the roux: Whisk together the flour and Land O Lakes® Butter with Canola Oil in a large saucepan over medium heat. It will form a paste. Slowly pour in and whisk the milk to incorporate and keep whisking until smooth and becomes thick, for about 3 to 4 minutes.
Turn the heat to low and begin adding in and mixing the handfuls of the grated Land O Lakes® Sharp Cheddar American into the roux. Stir in the remaining ½ teaspoon of salt, dijon mustard, Worcestershire sauce and the smoked paprika. Stir until all the Land O Lakes® Sharp Cheddar American has melted and the sauce is creamy. Taste and adjust the seasonings as desired.
Add the cooked pasta and stir together until all of the pasta is nicely coated. Let cook in the saucepan for an additional 2 to 3 minutes. Stir together one last time, season with salt and pepper if desired and then serve and enjoy!