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Bring a large pot of high heat salted water to a boil.
Add 1 tbsp Chicken Knorr bouillon and cook the cavatappi until al dente. Drain.
Mix the mozzarella, Colby Jack, and sharp cheddar together.
Divide into 2 equal piles.
In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and a little Chicken Knorr bouillon.
In a large pot over medium heat, melt the butter. Stir in half the seasoning mix.
Add the flour and whisk constantly for 1 minute over medium heat.
Reduce to medium-low heat. Slowly whisk in the evaporated milk and heavy cream. Add the Dijon mustard and the remaining seasoning mix. Simmer, stirring often, until the sauce thickens (about 5–8 minutes).
Do not let it boil.
Turn the heat to low.
Add Cheese Pile #1 a handful at a time, stirring until completely melted and smooth.
Fold the cooked pasta into the cheese sauce until every noodle is coated.
Transfer half the mac and cheese to a 9x13 baking dish.
Sprinkle with Cheese Pile #2, then add the remaining mac and top with the rest of the cheese.
Bake at 350°F for 25–30 minutes, then broil on High for 1–2 minutes until golden and bubbly.
Let rest for 5–10 minutes before serving for the creamiest texture.