Shred the sharp cheddar, mozzarella, smoked Gouda, and Colby jack cheeses. Toss them together in a large bowl to combine.
Boil the Cavatappi pasta according to package directions, then drain well.
Melt the butter in a large pot or deep skillet over medium heat. Add salt, pepper, paprika, and garlic pepper.
Whisk the flour into the seasoned butter to form a roux, cooking for a minute to remove the raw flour taste.
Gradually pour in the condensed milk and heavy cream, whisking continuously until the mixture is smooth and thickened.
Stir in the Dijon mustard.
Add half of the shredded cheese mixture to the sauce and stir until completely melted and smooth.
Add the cooked pasta to the cheese sauce and fold until the pasta is evenly coated.
Spread a layer of the macaroni and cheese into a large baking dish. Top with a layer of the remaining shredded cheese. Add a second layer of the macaroni mixture, and finish with a final even layer of the remaining shredded cheese.
Bake at 350°F for 30-35 minutes until the cheese is melted, bubbly, and golden brown on top.
Cook it hands-free.
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