1 lb. pasta shapes, such as cavatappi
3 tbsp. unsalted butter
¼ cup all-purpose flour
2 cloves garlic, minced
¼ tsp. cayenne pepper
3 cups milk (low-fat is fine)
Kosher salt and freshly ground black pepper, to taste
1 tsp. Worcestershire sauce
6 oz. shredded Monterey Jack cheese*, about ½ cup reserved
6 oz. shredded sharp white cheddar cheese*, about ½ cup reserved
6 oz. crumbled bleu cheese
1½-2 cups oven roasted tomatoes
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Preheat the oven to 400˚ F. Bring a large pot of water to boil. Cook the pasta until just shy of al dente, according to the package directions. Drain in a colander. Return the empty pot to the burner over medium-high heat.
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Melt the butter in the pot. Once melted, whisk in the flour, garlic, and cayenne. Cook, whisking constantly, until the mixture is golden and fragrant, about 1 minute. Whisk in the milk. Season with salt and pepper to taste, and stir in the Worcestershire sauce. Let cook, stirring frequently, until the mixture bubbles and thickens. Remove the pot from the heat and stir in the cheeses until fully melted. Return the cooked noodles to the pot and stir well to coat with the cheese sauce. Stir in the roasted tomatoes.
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Transfer the mixture to a lightly greased baking dish. Sprinkle the reserved cheeses on top. Bake about 15-20 minutes or until the top is lightly browned and the cheese is bubbling. Let sit 5-10 minutes before serving.
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*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.