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Start by freshly shredding the sharp cheddar, Gouda, and Colby Jack, then set it aside.
Bring a large pot of water to a boil, season it with chicken bouillon, and cook the cavatappi 3 to 4 minutes less than al dente.
Save 1 cup of pasta water before straining.
In the same pot, melt the butter with garlic paste.
Go in with the paprika, salt, pepper, and Dijon mustard, then stir in the evaporated milk and about ½ cup of the reserved pasta water.
Let it come to a light simmer, then add the half and half.
Add the Cooper Sharp slices one at a time, stirring each slice until fully melted.
Slowly add about ⅔ of the shredded cheese in small handfuls, constantly stirring until the sauce is smooth and creamy.
Reserve about ¼ of the cheese sauce for layering.
Go in with the pasta and coat it well with the remaining sauce.
Add a layer of pasta to a greased baking dish, then shredded cheese, then some of the reserved cheese sauce.
Add the rest of the pasta and finish with more shredded cheese on top.
Bake uncovered at 400 degrees for 10 minutes, then broil on high for about 8 minutes or until the top is golden brown.
Let it set for at least 20 minutes before serving so the cheese can settle back into the noodles.