Preheat your oven to 375 degrees F. While the oven heats up, grease a 9×13 casserole dish for later use.

Grate all the cheese types, mix them in a large bowl, and then divide the cheese mixture in half for layering.

In a large pot, boil the cavatappi or elbow macaroni to an al dente texture, then drain and set aside.

Melt butter in a large skillet over medium-low heat. Add half of the seasoning mix and then whisk in flour, cooking for 1-2 minutes.

Pour in evaporated milk and heavy cream, followed by the rest of the seasonings. Whisk until smooth, bringing it to a low boil to thicken.

Add half the cheese mixture to the sauce until melted.

Fold the cooked pasta into the cheese sauce until well-coated.

Transfer half of this into the prepared casserole dish, sprinkle half the remaining cheese, and layer the rest of the macaroni followed by the remaining cheese.

Bake for 30 minutes and optionally broil for 3-4 minutes for bubbling spots.