Chef's Notes

Recipe From the Chunky Chef - a gloriously cheesy dish! Can make ahead (do not bake!) Cover and Refrigerate 1-2 days ahead. Before baking, set on counter for 30 minutes. Bake longer for 25-35 minutes.

Directions

Preheat oven to 350. Grease 9x13 pan.

Bring large pot of salted water to boil and add pasta. Cook for 1 minute less than package directions for al dente. Drain and drizzle with a little olive oil to prevent sticking.

Mix both cheeses together.

Melt butter in saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook approximately 1 minute. Slowly pour in about 2 c. of the milk and half and half, whisking continuously until smooth. Continue to cook and whisk until very thick.

Stir in spices and 1 1/2 c. of cheese until smooth.

In large mixing bowl, combine drained pasta with cheese sauce. Stir until combined. Pour half of the pasta mixture into prepared baking pan. Top with 1 1/2 c of the grated cheeses, then top that with remaining pasta mixture.

Sprinkle with last 1 1/2 c. of cheese and bake for 15 minutes until bubbly and lightly golden brown.