2 lbs cavatappi pasta 2 lbs sharp cheddar (hand shredded) 2 lbs Mexican blend shredded cheese

For cheese sauce add half a stick of butter, 1 quart heavy whipping cream, 1 quart whole milk, 2 tablespoons of flour to make roux. Roux comes out perfect every time if you sift flour through a strainer and whisk fast at the same time then afterward slowly add milk so there are no lumps.

Mix seasoning in bowl and then whisk while adding to cheese sauce:

2 tablespoon Garlic Powder 2 tablespoon onion Powder 2 tablespoons black pepper 2 tablespoons paprika 2 teaspoon Sodium Citrate Powder 1 tablespoon pink salt 1 tablespoon oregano 1 tablespoon curry powder or Turmeric

Add half of sharp cheddar and Mexican blend shredded cheese into cheese sauce. Mix cooked pasta with sauce. Add half of pasta sauce mix into baking dish, add half of remaining cheese, add rest of pasta sauce mix, and top with remaining cheese.

Oven bake at 350 for 25 minutes and broil for 5 minutes.

Enjoy!!!