Santi's Mac and Cheese (Perfect for sharing with friends and family)

Baked Mac and Cheese
Simple, comforting, and best with good company.

Ingredients:
1 pound mozzarella cheese (a block is best—shredding it yourself is a labor of love, but it makes all the difference)
1 pound Colby Jack cheese
8 ounces sharp cheddar (yellow preferred)
1 pound cavatappi pasta
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon coarse salt
½ teaspoon ground black pepper
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 (12 oz.) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Fresh chopped parsley for garnish

Directions:
Preheat oven to 350°F. Grease a 9 x 13 inch baking dish.

Cook cavatappi according to package instructions. Drain and set aside.

Shred all three cheeses by hand and combine them in a large bowl. 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.

Melt butter in a large skillet over medium heat. Once melted, add half of the seasoning mixture and the flour. Stir until the mixture becomes paste-like, about 3–5 minutes.

Add evaporated milk and whisk until thick. Add heavy cream and the remaining seasoning mixture and mix until combined. Whisk in Dijon mustard until the sauce thickens.

Slowly add in half the cheese, allowing it to melt completely before adding more.

Stir in cavatappi until coated with the cheese sauce.

Add a layer of cavatappi and then a layer of shredded cheese to the prepared baking dish. Repeat layers.

Bake until the cheese is melted and bubbly, about 25–30 minutes.

Finish by broiling until the top is golden brown, about 2 minutes.