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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 cavatappi until just short of tender, then drain it.
Melt the butter, stir in the flour, then whisk in the evaporated milk and cream until smooth and thick. Season with garlic powder, paprika, mustard, salt and pepper.
Stir most of the grated cheeses into the sauce until glossy and smooth.
Fold the pasta through the sauce, tip it into a baking dish and top with the rest of the cheese.
Bake until bubbling with a golden top, then serve hot.
