📝 Instructions
= Recipe
1. Heat oven to 350°F. Bring a large pot of water to a boil and season generously with salt. Add 1 lb cavatappi or elbow macaroni and cook according to package instructions until just past al dente. Drain and set aside.
2. Return the empty pot to the stove over medium heat. Melt 0.5 cup unsalted butter and simmer, whisking occasionally, until it quiets down, 2-3 minutes. Add 0.5 cup all-purpose flour and cook, whisking, until smooth like gravy, 1 minute.
3. Whisk in 6 cups whole milk. Raise heat to high and bring to a simmer, whisking constantly, then immediately reduce heat to low and simmer until the sauce lightly coats the back of a spoon, 2-5 minutes. Remove from heat.
4. Add 1 lb sharp or extra-sharp yellow cheddar (coarsely grated), 8 oz Velveeta (torn into pieces), 4 oz Pecorino Romano (coarsely grated), 0.5 tsp dry mustard powder, 0.25 tsp onion powder, and a pinch of ground cayenne. Season generously with salt and black pepper. Whisk until melted and smooth. Add the drained pasta and stir until evenly coated.
5. Transfer to a 9x13 baking pan and bake 15-20 minutes until bubbling at the edges. Serve immediately.
