Preheat your oven to 350°F and butter a large round pan or 9x13 inch pan then set aside.
Cook the Cavatappi pasta according to the package instructions but reduce the cooking time by 2 minutes since it will continue to cook in the oven. Drain and set aside.
1 lbs cavatappi pasta
In a large pot, heat the butter over medium heat until completely melted. Add in the flour, pepper, paprika, and garlic powder, and whisk to create a roux. Cook for about 2 minutes, stirring constantly.
1/2 cup butter, 1/2 cup all purpose flour, 1/2 teaspoon pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
Slowly whisk in the heavy cream and milk. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
1 cup heavy cream, 2 & 1/2 cup milk
Add the white cheddar, Gruyere, Romano, and Parmesan cheeses to the sauce. Stir until the cheese is melted and the sauce is smooth. Taste the sauce and add salt to your liking.
3 & 1/2 cup white cheddar cheese, 2 cup gruyere cheese, 3/4 cup romano cheese, 1/2 cup parmesan, salt
Add the cooked pasta to the cheese sauce and stir to combine.
Pour the mac and cheese into the prepared pan, and sprinkle the medium cheddar cheese on top.
1/2 cup medium cheddar cheese
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden on top.
Let it cool for a few minutes before serving. Enjoy your delicious baked mac and cheese!