1-First, shred the cheese and divide it into two portions, with 1 pound of mozzarella as the base.

2-Cook the cavatappi pasta al dente in salted boiling water until it’s tender but firm.

3-In a separate pan, melt the salted butter and mix in the seasonings like garlic powder, smoked paprika, coarse salt, and ground black pepper, along with the all-purpose flour to create a bubbly roux}

4-Next, whisk in the evaporated milk, heavy cream, and Dijon mustard, stirring until the sauce thickens nicely.

5-Melt half of the cheese mixture into this sauce for a rich base, then toss the cooked pasta in to coat it evenly.

6-Layer the pasta and sauce in a baking dish, topping it with the remaining cheese for those gooey bites.

7-Finally, bake at 350°F for 25 to 30 minutes, then broil for 1 to 2 minutes to get that golden, crispy top.

8-Garnish with fresh chopped parsley before serving.