Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.

In a large pot, boil salted water and cook the cavatappi pasta until al dente (about 7–9 minutes). Drain and set aside.

Melt 4 tablespoons of butter in a large skillet over medium-low heat.

Whisk in half the seasoning mixture (salt, pepper, and Dijon mustard) into the melted butter for about 1–2 minutes. Gradually add ¼ cup of flour, stirring continuously.

Slowly whisk in 1 can of evaporated milk and 1 cup of heavy cream, cooking until thickened, about 3–5 minutes.

Remove from heat and stir in half of the cheese mixture until smooth. Fold in cooked cavatappi pasta.

Transfer half of the macaroni mixture into the greased casserole dish and sprinkle with half of the remaining cheese. Repeat with the second half.

Bake for approximately 30 minutes until hot and bubbly. Broil for an additional 3–4 minutes for a golden crust.