Creamy Macaroni and Cheese

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Ingredients
  

  • 1 pound cavatappi shells
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk any kind (I used 2%)
  • 1¼ cups heavy whipping cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Mozzarella cheese

Instructions
 

  • In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
  • In a medium pot, melt butter. Then whisk in flour, salt, and pepper.
  • Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat.
  • Reduce heat to low and add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons more milk and go from there.
  • Let macaroni and cheese sit for 5 minutes to thicken.

Notes

To add more flavor to this mac 'n cheese, I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.