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Step 1
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a rimmed baking sheet with cooking spray.
Step 2
Place 2 cups half-and-half, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Meanwhile, shred 1 pound sharp cheddar cheese (you'll need about 4 cups total) and grate 1 ounce Parmesan cheese (about 1/2 cup). Combine the Parmesan with 1 cup breadcrumbs in a small bowl and set aside.
Step 3
Once the liquid is boiling, reduce the heat to medium and add 1 pound dried cavatappi or tube pasta. Simmer, stirring occasionally, for 6 minutes.
Step 4
Remove the pot from the heat. Add the cheddar cheese, 1 tablespoon Dijon mustard, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder, and stir until the cheese is melted. Pour the pasta mixture onto the rimmed baking sheet and spread into a thin, even layer. Sprinkle with the breadcrumb mixture.
Step 5
Bake until the edges are browned and the sauce is bubbling, about 15 minutes. Let cool for 5 minutes before serving.