Baked Mac and Cheese

Bring a large pot of water to a boil. Salt the water generously and cook the cavatappi pasta for 8 minutes, or according to package directions for al dente.

While the pasta cooks, shred the mozzarella, Colby Jack, and cheddar cheeses. Combine them in a large bowl and divide the mixture in half, setting one half aside.

In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika to create a seasoning mix.

In a separate large pot or Dutch oven, melt the butter over medium heat.

Add half of the seasoning mix to the melted butter and cook for about 30 seconds, stirring, to bloom the spices.

Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.

Slowly stream in the evaporated milk, a little at a time, whisking constantly to create a smooth sauce.

Gradually whisk in the heavy cream in increments until fully incorporated and the sauce is smooth.

Add the remaining half of the seasoning mix and the Dijon mustard to the sauce. Whisk to combine.

Turn the heat to low or off. Add one half of the shredded cheese mixture to the sauce in handfuls, whisking until each addition is melted before adding the next.

Once the cheese sauce is smooth, drain the cooked pasta and fold it into the sauce until evenly coated.

Preheat your oven to 350°F (175°C).

Spread half of the mac and cheese mixture into a large baking dish.

Sprinkle half of the reserved shredded cheese over the first layer of pasta.

Top with the remaining mac and cheese mixture, spreading it evenly.

Sprinkle the final layer of reserved cheese on top.

Bake for 25-30 minutes, until bubbly and golden. For a crispier top, broil for the last 1-2 minutes, watching carefully.

Let it rest for a few minutes, then garnish with chopped green onions before serving.