– 12 oz cavatappi pasta – 2 tablespoons butter – 2 tablespoons all-purpose flour – 2 cups milk (whole preferred) – 1 cup heavy cream – 1½ cups shredded cheddar cheese – ½ cup grated Parmesan cheese – 1 teaspoon garlic powder – Salt and black pepper to taste – Fresh parsley (optional, for garnish)
Cook 12 oz of cavatappi pasta in salted boiling water until al dente. Drain and set aside for later.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a smooth roux.
Gradually whisk in milk and cream. Stir continuously until the mixture thickens to a smooth, creamy consistency.
Lower the heat and add cheddar and Parmesan. Stir until fully melted. Season with garlic powder, salt, and pepper.
Add cooked cavatappi to the sauce. Toss until each piece is coated in the rich, creamy cheese mixture.
Plate the pasta immediately. Garnish with chopped parsley for a fresh finish. Best served warm for full flavor.