Preheat the oven to 350°F.

Shred the mozzarella, Colby Jack, and cheddar cheese. Toss them together in a large bowl and transfer half of the cheese mixture to a separate bowl for layering later.

Cook the cavatappi pasta in salted water according to the package directions until al dente. Drain and set aside.

In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper.

In a large skillet over medium heat, melt the butter. Add half of the seasoning mixture and stir.

Add the flour and whisk immediately. Cook for 1–2 minutes until the mixture becomes bubbly.

Slowly whisk in the evaporated milk. Once the mixture begins to thicken, add the heavy cream, remaining seasoning mixture, and Dijon mustard. Continue whisking until smooth.

Add half of the shredded cheese mixture to the sauce a handful at a time, stirring until fully melted and creamy.

Add the cooked pasta to the cheese sauce and stir until evenly coated.

Transfer half of the mac and cheese to a greased 9×13 inch baking dish and sprinkle with one-third of the remaining cheese.

Add the rest of the mac and cheese, then top with the remaining cheese.

Bake for 25–30 minutes, until hot and bubbly.

Broil for 1–2 minutes to create a golden brown cheesy top.

Garnish with fresh parsley if desired and serve warm.