Ingredients

The following ingredients have 6 Servings
  • 1 lb dried pasta: cavatappi, shells, or large elbow macaroni
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1/2 tsp granulated garlic
  • 1/4 tsp dry mustard
  • 1/4 tsp granulated onion
  • 1/8 tsp cayenne pepper
  • 4 oz freshly shredded cheddar cheese ((about 1 1/2 cups))
  • 4 oz freshly shredded Pepper Jack or Monterey Jack cheese ((about 1 1/2 cups))
  • 3/4 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Instruction

  • In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
  • In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
  • When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
  • Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.