In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook until al dente, according to package instructions. Drain and set aside.
In a large skillet over medium heat, add the crumbled breakfast sausage. Cook until browned and cooked through, about 6-8 minutes. Add the diced onion, red pepper, and jalapeno. Sauté until the vegetables are softened, about 4-5 minutes. Stir in the garlic salt and mix well.
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it turns a light golden color. Slowly whisk in the whole milk, ensuring there are no lumps. Allow the mixture to simmer and thicken for about 5-7 minutes.
Remove the sauce from heat and stir in the colby jack, pepper jack, and sharp cheddar cheeses until fully melted and creamy. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta, sausage and veggie mixture, and cheese sauce. Stir until all ingredients are well coated.
In a separate bowl, beat the eggs and then fold them into the macaroni mixture. This will help bind everything together and add richness to the dish.
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the crumbled breakfast biscuits evenly on top for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Remove from the oven, let it cool slightly, and then serve warm.
