Preheat the oven to 350°F (175°C)
Cook the cavatappi pasta according to package instructions. Drain and set aside.
Combine all three shredded cheeses in a bowl and divide half into another bowl. Set aside
Combine garlic powder, smoked paprika, salt, and pepper in a small bowl. Divide in half and set aside
Heat butter in a big pan or skillet on medium heat. Add half of the seasoning mix and flour when the butter is melted. Stir until it looks like a paste, which should take about 3 to 5 minutes.
Add evaporated milk and whisk until thick. Add heavy cream and the rest of the seasonings and mix until combined
Whisk in Dijon mustard until thick
Combine the cooked pasta with the cheese mixture and transfer to a greased 9×13-inch baking dish.
Top with the remaining cheese mixture.
Bake for about 20-25 minutes, or until the top is golden and bubbly.
