Creamy Mac and Cheese

Cook the Pasta: In a large pot, boil water and cook the cavatappi pasta until al dente, following the package instructions. Drain and set aside.
Make the Roux: In a medium pot, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Note: This mac and cheese is intentionally mild. If you want to enhance the flavor, consider adding garlic powder, paprika, or onion powder.

Add Milk and Cream: Slowly whisk in the milk and heavy cream. Continue to cook, stirring frequently, until the mixture begins to bubble and thickens slightly.
Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
Combine with Pasta: Add the cooked pasta to the cheese sauce and toss to coat evenly. If the sauce feels too thick, you can thin it out by adding 1-2 tablespoons of milk.
Thicken and Serve: Allow the macaroni and cheese to sit for 5 minutes before serving so the sauce can thicken.

Flour Adjustment: The original recipe called for ½ cup of flour, but to avoid an overly thick sauce, ¼ cup is recommended. Adjust according to your preference.
Enhancing Flavor: For extra flavor, try adding 2 teaspoons of garlic powder and a pinch of paprika or ground nutmeg.
Cheese Variations: For a more robust cheesy flavor, use a combination of ¼ cup shredded Parmesan or cheddar jack, ¾ cup shredded mozzarella, and 1 cup shredded sharp cheddar.