Preheat your oven to 350°F (175°C).

Shred the mozzarella, Colby Jack, and sharp cheddar cheese. Mix half together and set aside the other half.

Boil water in a large pot, add salt, and cook the cavatappi pasta until al dente (8-10 minutes). Drain and set aside.

Mix garlic powder, smoked paprika, coarse salt, and ground black pepper in a small bowl.

Melt salted butter in a skillet over medium heat. Stir in half of the seasoning mix, then add flour, whisking for 1-2 minutes.

Gradually whisk in evaporated milk until thickened (3-4 minutes). Then add heavy cream and remaining seasoning mix, whisking for a few more minutes.

Stir in half the shredded cheese mixture into the sauce until melted and smooth.

Fold the drained cavatappi pasta into the cheese sauce until well-coated.

Transfer half of the mixture into a greased 9x13-inch baking dish, sprinkle a third of the reserved cheese on top. Layer with the remaining pasta mixture and finish with the rest of the cheese.

Bake for 25-30 minutes or until bubbly and golden. Broil for 1-2 minutes for a crisp finish.

Let sit for a few minutes, then garnish with fresh chopped parsley before serving.