Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain the cooked pasta and set it aside until you're ready to combine it with the sauce.

While the pasta water is heating or the pasta is cooking, melt the butter in a large saucepan over medium heat. Once the butter is melted, whisk in the all-purpose flour. Cook the mixture, stirring constantly, for about 2 minutes until it forms a smooth paste and loses its raw flour aroma. This step is important to create a silky base for your cheese sauce.

Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to prevent lumps from forming. Continue cooking the mixture for 2-3 minutes over medium heat, until the sauce thickens and can coat the back of a spoon.

Stir in the Dijon mustard, paprika, garlic powder, salt, and black pepper into the thickened dairy mixture. Taste the sauce and adjust the seasonings as needed to suit your preference. For extra flavor, I like to add a touch more Dijon at this stage.

Reduce the heat to low. Gradually add the diced Boar's Head American cheese, shredded medium cheddar cheese, and half of the sharp cheddar cheese to the sauce, stirring constantly after each addition until each cheese is fully melted and the sauce is smooth. Reserve the remaining sharp cheddar cheese for topping later. Adding the cheese gradually and using low heat helps prevent the sauce from becoming grainy.

Stir the cooked pasta (from Step 1) into the cheese sauce (from Step 5), mixing until all the pasta is evenly coated. Transfer the mixture to a baking dish. Sprinkle the remaining 4 ounces of sharp cheddar cheese evenly over the top. Set your oven to the broil setting and broil for 2-3 minutes, just until the cheese is melted and bubbly. Alternatively, you can bake the dish at 350°F for 12-15 minutes for a golden, bubbly top. I like to watch closely during broiling since it can go from perfect to burnt quickly.

Serve the macaroni and cheese immediately for the creamiest texture. If desired, sprinkle with dried parsley or an extra pinch of paprika for color and flavor before serving.