1/2 lb dry pasta (I used Cavatappi)

water for boiling

Salt to taste

2 tbsps unsalted butter for tossing

1/4 cup + 1 tbsp unsalted butter

1/4 cup + 1 tbsp allpurpose flour

1 1/2 cup whole cow's milk

1 1/2 cup heavy or whipping cream

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Seasoning for sauce:

1/4 tsp grated nutmeg

1/2 tsp mustard powder

1 tsp paprika

white pepper to taste

1 1/2 tsp garlic powder

2 tsps onion powder

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Cheese for sauce (All grated at home):

1 cup White Cheddar

1/4 cup Havarti

1/4 cup Gouda

1/2 - 1 cup Mozzarella


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Cheese for layering and topping (All grated at home):

2 cups Mozzarella

1 cup Monterey Jack Cheese
Salt to taste