Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.

Make the Roux: While pasta water is heating up, in a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.

Add Dairy: Slowly pour in the heavy cream and whole milk, about ¼ cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.

Season the Sauce: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.

Melt the Cheese: Reduce the heat to low. Gradually add the Boar's Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.

Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.

Serve: Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.