


1 lb cavatappi

Cheddar, Monterey Jack, smoked gouda, mozzarella (about 4 lbs total)

1/2–1 cup sour cream

3 tbsp butter 3 tbsp flour

1 can evaporated milk

2–3 cups heavy cream

Dijon mustard, garlic powder, onion powder

Paprika, salt & pepper
Cook pasta in salted water or broth (slightly under al dente). Stir in sour cream.
Make roux with butter, flour & seasonings.
Whisk in evaporated milk + cream. Add mustard.
Melt cheeses in batches.
Stir in pasta, transfer to dish, top with cheese.
Bake at 350°F for 10–15 min until bubbly.