Tags: American, Vegetarian, Entree, Pasta
227 grams cavatappi
45 grams butter
30 grams flour
480 grams milk
200 grams English aged cheddar
3 grams salt and pepper
0.5 grams paprika
Any combination of between 2% milk (for thin consistency) and heavy cream (very thick texture) may be used.
Cook pasta ahead of time. Cut 75% of cheese into small cubes or shred. Shred remaining 25%.
Melt butter and slowly whisk in flour. Do not cook too much.
Slowly whisk in milk or cream. When mixture is warm, thoroughly melt 75% of cheese.
Season.
Mix pasta into mixture. Layer into dish, sprinkling remaining 25% of cheese across layers, leaving some for the top.
Bake for 15 minutes at 325 F; optionally, broil the top for added flavor and texture.