350g cavatappi Pambac, 4 cups of water, 1 teaspoon of salt, 600g mixture of cheddar cheese with cheese and mozzarella, 400ml milk, 150g of butter, 80 -100g of wheat flour, 1 teaspoon of salt, ½ teaspoon freshly ground black pepper, 1 teaspoon of granulated garlic.
Preheat the oven to 180°C. Boil the pasta in salted water according to package directions. Drain the pasta and place it in a lightly buttered baking tray. In a large saucepan, melt the butter over medium heat. Add the flour and mix continuously for 1-2 minutes to make a homogeneous mixture. Add the milk gradually, stirring constantly to avoid lumps. Cook the sauce until you see it thicken and become creamy, stirring constantly. Add salt, pepper and granulated garlic for added flavour. Reduce the heat and add the grated cheese to the sauce, stirring until the cheese melts and the sauce becomes homogeneous. Adjust the taste with salt and pepper, according to preference. Pour the cheese sauce over the cooked pasta and toss gently to coat well. For the golden-crispy crust, mix the breadcrumbs with melted butter. Sprinkle this mixture on top and add grated Parmesan for extra flavour. Bake in the preheated oven for about 20-25 minutes or until the dish is browned on the outside. Remove the pan from the oven and let it rest for a few minutes before serving. Enjoy!
