• Preheat your oven to 350°F.

Preparing the Cheese:

• In a large mixing bowl, shred the mozzarella, Colby Jack, and cheddar cheeses. Toss them together and set aside half in a separate bowl.

Cooking the Pasta:

• Cook the cavatappi pasta in salted water as per the package instructions for al dente. Once cooked, drain and set aside.

Making the Sauce:

• While the pasta is cooking, mix the garlic powder, smoked paprika, salt, and black pepper in a small bowl.
• In a skillet, melt the butter over medium heat and add half of the seasoning mix, stirring for a minute.
• Whisk in the flour and continue cooking for 1 to 2 minutes until it bubbles.
• Gradually whisk in the evaporated milk. Once thickened, stir in the heavy cream, the remaining seasoning, and Dijon mustard until it's all well-combined and thickened.
• Add half of the cheese mixture, a handful at a time, stirring until it melts and creates a creamy sauce.

Combining and Baking:

• Combine the cooked pasta and cheese sauce, stirring until well coated.
• Transfer half of the cheesy pasta mixture into a 9x13-inch baking dish. Sprinkle a third of the untouched cheese on top, then layer the remaining pasta mixture, finishing off with the rest of the cheese.
• Bake in the oven for 25 to 30 minutes. For an extra crispy top, broil for an additional 1 to 2 minutes until golden brown.
• Garnish with fresh parsley before serving. Enjoy this delightful dish with a side of steamed broccoli or a fresh green salad!