Tiniyounger Mac & Cheese

Preheat the oven to 350°F. Shred the blocks of cheese: 1 pound mozzarella cheese, 1 pound Colby Jack cheese, and 8 ounces sharp cheddar into a large mixing bowl, then toss together and transfer half to a separate bowl. Cook 1 pound cavatappi pasta in salted water according to package directions for al dente. Drain and set aside. While the pasta is cooking, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper in a small prep bowl and set aside. Melt 3 tablespoons salted butter in a skillet, then add half the seasoning mix and stir. Add 3 tablespoons all-purpose flour and immediately whisk and cook for 1 to 2 minutes, the butter/flour mixture should be bubbling. Add the 1 (12 oz.) can evaporated milk and whisk constantly. Once it begins to thicken and bubble in the middle of the pan, add 2 cups heavy cream, the remaining half of the seasoning, and 1 tablespoon Dijon mustard and whisk until thickened. Add half of the shredded cheese mixture to the skillet a handful at a time and stir until completely melted and thick. Add the cooked pasta to the cheese sauce and stir to coat. Transfer half the pasta mixture to a 9x13-inch baking pan and layer with a third of the remaining cheese. Add the rest of the mac and cheese on top then finish with the rest of the cheese. Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to give the mac and cheese a nice bubbly, golden brown top. Garnish with fresh chopped parsley.