32 oz prepared and drained pasta noodles
(I used radiotori this time; it's what I had
on hand)
1 stick salted butter
1/3 c flour
About 1/2 tsp each garlic powder, salt, pepper
About 1/4 tsp each ground mustard, nutmeg,
ginger
3 c whole milk
1 c heavy whipping cream
3 c shredded cheese, divided (I used Colby
Jack and sharp cheddar)
Preheat oven to 350°.
In medium sauce pan, melt butter. Slowly whisk in flour and spices to make a roux, stirring constantly for about a minute until golden and bubbly.
Next slowly mix in milk and cream. Once sauce is fully mixed, add in 2 cups shredded cheese. Once cheese is fully incorporated, add in pasta noodles. Mix until pasta is fully covered with cheese sauce.
Cover pasta with remaining cheese, place in oven for about 15 minutes until golden and bubbly.
*Note: you can use any spices you want to season your roux. I added measurements for the spices, but one should know, I don't usually measure spices. I sprinkle until the good Lord says, "That is enough child."