PASTA

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2 pounds of pasta of your choice (I prefer either Macaroni or Cavatappi)

Salt

Pepper

Garlic

Sugar

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SPICE BLEND

1½ tablespoon garlic powder

1½ tablespoon onion powder

1½ tablespoon smoked paprika

¾ tablespoon ground mustard

½ tablespoon cayenne pepper

½ teaspoon ground ginger

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BÉCHAMEL

⅓ cup butter (5½ tablespoon)

⅓ cup flour

3-4 cups whole milk (adjust for thickness)

½ cup heavy cream

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CHEESE BLEND

2 slices American cheese

2 cups Mild-Medium Cheddar cheese

2 cups Mozzarella

1 cup Gruyère cheese

1 cup Gouda cheese

salt

pepper

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GARNISH

Parmesan cheese

Chives (to Garnish)

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1. Cook the Pasta — Bring a pot of salted water to a boil. Season the water with pepper, garlic, and a pinch of sugar. Cook the pasta until tender, then drain. Prepare your spice blend while the pasta cooks.

2. Melt the Butter — In a deep pan, melt the butter over medium heat.

3. Toast the Spices & Start the Roux — Add half of your spice blend to the melted butter and toast for a couple of minutes. Add the flour and cook, stirring, to form a roux.

4. Add Milk — After about 3 minutes, slowly whisk in the milk. The mixture will look rough at first—keep adding milk gradually and whisking until it becomes a smooth béchamel.

5. Add Cream & American Cheese — Stir in some heavy cream. Add the slices of American cheese and mix until fully melted. Turn off the heat.

6. Add Remaining Cheeses — Gradually stir in the rest of your shredded cheese blend, reserving two generous handfuls for layering. Mix until the sauce is smooth, then season with salt and pepper.

7. Combine with Pasta & Layer — Add the cooked pasta to the cheese sauce and stir to coat.

8. Bake — Bake at 350°F for 20 minutes, then broil for 3–5 minutes to brown the top. Garnish with chives.