Bring a large pot of generously salted water to a boil. Add the cavatappi pasta and cook according to package directions. Drain and set aside.
Grate the blocks of mozzarella, colby jack, and sharp cheddar cheeses. Toss them together in a large bowl.
In a small container, mix together salt, black pepper, garlic powder, and smoked paprika.
In a large, deep skillet or Dutch oven, melt the butter over medium heat. Stir in the seasoning mixture and cook until fragrant.
Sprinkle the flour into the butter and whisk constantly for a couple of minutes to cook out the raw flour taste and form a roux.
Slowly pour in the evaporated milk while whisking continuously. Add the Dijon mustard and stir to combine.
Gradually whisk in the heavy cream and continue cooking and whisking until the sauce has thickened nicely.
Reduce the heat to low and add about half of the grated cheese mixture to the sauce, whisking gently until it is completely melted and smooth.
Add the cooked pasta to the cheese sauce and stir thoroughly until every noodle is evenly coated.
Transfer half of the macaroni and cheese mixture into a large baking dish. Spread it out evenly and sprinkle a layer of the remaining grated cheese over the top.
Add the rest of the macaroni and cheese to the dish, smoothing it out, and generously cover the top with the final portion of grated cheese.
Bake in a preheated oven until the cheese is melted, bubbly, and slightly golden on top. Remove from the oven, let cool slightly, and serve.
Cook it hands-free.
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