Preheat your oven to 350°F (175°C). Shred the mozzarella, Colby Jack, and sharp cheddar cheeses, setting aside half for the topping.

In a large pot, bring salted water to a boil and add the cavatappi pasta. Cook for about 7-8 minutes until al dente.

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

In a large skillet, melt 4 tablespoons of salted butter over medium heat. Add half of the spice mix and stir in 1/4 cup of all-purpose flour.

Gradually whisk in 12 ounces of evaporated milk, followed by 1 cup of heavy cream until the mixture thickens.

Lower the heat and stir in half of your shredded mozzarella, Colby Jack, and sharp cheddar cheese until melted.

Add the cooked cavatappi pasta into the cheese sauce, ensuring every piece is coated.

In a greased 9x13 inch baking dish, layer half of the cheesy pasta mixture, sprinkle a third of the remaining cheese, then layer with the rest of the pasta.

Finally, finish with the remaining cheese on top and bake for 25-30 minutes until golden and bubbly.