Macaroni and Cheese:

• 1 pound cavatappi pasta

• 1/2 cup butter

• 1/2 cup all-purpose flour

• 1 cup cream (*I didn’t use)

• 3 cups milk

• 3 1/2 cups shredded white Cheddar cheese

• 2 cups shredded Gruyère cheese

• 3/4 cup grated Romano cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded medium Cheddar cheese

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon sweet paprika

• 1/4 teaspoon garlic powder

Topping:

• 1 tablespoon extra-virgin olive oil

• 1/4 cup panko bread crumbs

• 1/8 teaspoon black pepper

• 1/8 teaspoon dried thyme

Directions

1. Cook pasta until tender yet firm to the bite according to package directions. Drain and set aside.

2. Make a roux with the butter and flour, then add in milk and cream. Stir in the cheeses until melted. Add the seasonings to the cheese sauce.

3. Combine macaroni with sauce until all the pasta is gooey and coated.

4. Meanwhile, make the bread crumb topping if using.

5. Either enjoy the mac and cheese straight away or pour into a greased baking dish and cook in a 350-degree F oven for about 30 minutes, until golden brown and bubbling.