This mac & cheese I’ve been making for years over time. I’ve just adjusted the types of cheese I use but these cheeses are perfect. Now It starts with a super creamy roux that really coats cavatappi pasta well. I swear this pasta shape was made for holding onto sauce. I mix in my go-to cheese lineup: gruyere for that nutty depth, chipotle gouda for a little smoky heat, mozzarella for stretch, and sharp cheddar because… DUH classic. Full recipe on my substack link in bio 🫶🏾