Ingredients
- 1 lb cavatappi/cellentani pasta
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cans (12 oz) evaporated milk
- 1 tbsp cornstarch
- 1 tbsp dijon mustard
- 1 tsp each onion powder
- 1/2 tsp pepper
- 3/8 tsp red pepper flakes (optional)
- 1 1/2 cups freshly shredded sharp cheddar cheese
- 1 1/2 cups freshly shredded gruyere cheese
- 1 1/2 cups freshly shredded smoked gouda cheese
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup panko breadcrumbs
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
Steps
- Heat the oven to 375 F and boil the pasta in salted water for 8 to 10 minutes, then drain it.
- Melt 4 tablespoons butter in a large saucepan over medium heat and whisk in flour for 1 minute.
- Whisk in the milk, evaporated milk, cornstarch, mustard, bouillon, onion powder, pepper, and red pepper flakes, then simmer for 5 minutes.
- Stir the cheddar, gruyere, smoked gouda, and parmesan into the sauce until melted.
- Mix the pasta with the sauce and spread it in a greased 9-by-13-inch baking dish.
- Stir the panko with 2 tablespoons butter and olive oil, scatter it over the pasta, and bake for 20 minutes.
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