Preheat your oven to 350°F (175°C) to get it ready for baking the dish later.

Shred the mozzarella, Colby Jack, and sharp cheddar cheese into a large bowl. Mix them together and set aside half for later use.

Boil water and add salt. Cook the cavatappi pasta according to package directions for al dente. Once done, drain and set aside.

In a small bowl, combine the garlic powder, smoked paprika, coarse salt, and ground black pepper.

Melt the salted butter in a skillet over medium heat. Stir in half of the seasoning mix to allow the flavors to infuse.

Add the all-purpose flour to the skillet and whisk continuously for 1-2 minutes until it starts to bubble.

Slowly add the evaporated milk while whisking to avoid lumps. Continue until the mixture thickens.

Pour in the heavy cream, the remaining seasoning, and Dijon mustard. Whisk until the sauce thickens further.

Integrate half of the shredded cheese mixture into the sauce, stirring until completely melted.

Mix the cooked pasta into the cheese sauce, ensuring each piece is thoroughly coated.

Transfer half of the pasta mixture into a 9x13 inch baking pan. Layer it with one-third of the remaining cheese.

Top with the rest of the pasta and finish with the remaining cheese.

Bake for 25-30 minutes until the edges are bubbling. Broil for 1-2 minutes to achieve a golden crust.

Sprinkle fresh parsley over the baked macaroni and cheese before serving for a pop of color.