Cook cavatappi pasta according to package directions and drain
Melt butter and whisk in flour to create a roux
Add evaporated milk and heavy cream to the roux, stirring constantly
Add garlic powder, onion powder, smoked paprika, and chicken bouillon powder
Stir in Dijon mustard
Add mozzarella, colby jack, and sharp cheddar to the sauce, stirring until melted and smooth
Combine the cheese sauce with the cooked pasta
Serve warm
