Cook pasta according to package directions to "Al Dente" doneness. Drain and place in a large bowl.
Pour alfredo sauce and dijon mustard over the cooked pasta and stir. Add in ¾ of the sharp cheddar and all of the Jarlsberg and parmesan cheese. Stir until well combined.
Spray an 8"x 8" baking pan with non-stick cooking spray and spoon pasta into the dish.
Sprinkle remaining sharp cheddar over the pasta. Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly.