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Boil the cavatappi pasta for 8 minutes (or 7 minutes if making the mac and cheese the night before)
Shred the mozzarella, Colby Jack, and sharp cheddar cheeses
Melt 3 tablespoons of butter in a pan on medium heat
Add half of the seasoning (salt, garlic powder, paprika) and cook for 30 seconds to bloom the flavors
Add 3 tablespoons of flour to make a roux and cook for 2-3 minutes
Whisk in ¼ can of evaporated milk at a time to avoid clumps
Add 1 tablespoon of Dijon mustard
Slowly add 2 cups of heavy cream, cooking for 2 minutes
Reduce heat to low and add half of the shredded cheese, mixing until melted
Add the remaining cheese and seasoning, mixing until melted
Fold in the cooked pasta
Transfer half of the mac and cheese to a baking dish, top with the remaining cheese
Bake at 350°F for 25-30 minutes until the top is melted and bubbly