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A rich baked mac and cheese with three cheeses and evaporated milk for an extra silky sauce. Comfort food with a golden top and a big cheese pull.
Cook the 450 g cavatappi in salted boiling water for about 8 minutes, until just short of tender, then drain it.
Melt the 4 tablespoons butter in a large pot over medium heat, stir in the flour and cook for 1 minute, then whisk in the 350 ml evaporated milk and 120 ml cream and cook for 3 to 4 minutes until smooth and thick. Season with the garlic powder, paprika, mustard, salt and pepper.
Off the heat, stir most of the grated cheddar, mozzarella and colby jack into the sauce until glossy and smooth, keeping a good handful of each back for the top.
Fold the drained pasta through the sauce, tip it into a roughly 23 by 33 cm baking dish and top with the reserved cheese.
Bake at 190°C for 20 to 25 minutes, until bubbling with a golden top, then serve hot.
