Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 1/4 cups water
  • 4 cups milk (I use whole milk)
  • 1 pound corkscrew pasta (uncooked, such as cavatappi or cellentani)
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 5 cups cheddar cheese (shredded, divided use)
  • 1 cup mozzarella cheese (shredded)
  • cooking spray

Instruction

  • Preheat the oven to 375 degrees F. Coat a 3-4 quart baking dish with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
  • Pour in the water and whisk until smooth and just thickened. 
  • Add the milk and whisk until combined. 
  • Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
  • Cook for 10-12 minutes, stirring occasionally, until pasta is tender.
  • Turn the heat to low, then stir in 4 cups of cheddar cheese and the mozzarella. Keep stirring until the sauce is smooth. 
  • Spread the pasta mixture into an even layer in the prepared baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
  • Bake for 15-20 minutes or until cheese is melted and pasta is bubbling. Serve immediately.