Creamy Mac and Cheese

• 1 lb (16 oz) cavatappi shells
• 1/4 c unsalted butter
• 1/4 c all-purpose flour
• 3/4 t salt
• 1/2 t black pepper
• 1 c milk
• 1 1/4 c heavy whipping cream
• 1 c shredded sharp cheddar cheese
• 1 c shredded Mozzarella cheese

1. In large pot, cook noodles per package directions. Drain and set aside.
2. In medium pot, melt butter. Whisk in flour, salt, and pepper to form roux.
   • Optionally add garlic powder, paprika, and/or onion powder.
3. Slowly add milk and cream, whisking until combined.
4. Heat mixture on medium heat until it bubbles and thickens slightly.
5. Reduce heat to low and add in cheeses. Stir until melted and smooth.
6. Add pasta to cheese mixture and toss to combine.
7. Add 1 T milk if mixture is too chick.
8. Let sit 5 minutes to thicken.

Notes:

• We didn’t measure the cheese and I think we had too much – it was too cheesy and stringy. Next time measure correct amount of cheese.