Preheat oven to 350 degrees F. Grease a 13x9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the cavatappi to al dente (it should be a little firm). Drain pasta well and pour into the baking pan. In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look a little lumpy.
Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the center. Now, sprinkle the Gruyere cheese evenly over the top - gently and evenly pour the creamy mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. Push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.)
Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Place in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives for garnish just before serving (optional).
Serves 5 Cheese-lovers (or 10 regular people).
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