1 lb short pasta (suggested; lumache, penne, or orecchiette etc.)
1/4 cup or 1/2 stick of butter
3-4 tablespoons of flour
3-4 cups of milk
1 1/2 cups of extra sharp or Wisconsin cheddar
1 1/2 cups of white cheddar or Monterey jack
1/4 cup parmesan or romano
1/4 teaspoon of garlic powder
salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Drop noodles in to cook and set a timer.
Meanwhile, melt butter in a medium sized pot or dutch oven over medium low to medium heat. Once butter is fully melted and bubbly, add flour and cook until lightly browned. Add garlic powder in towards the last minute.
Once roux has formed, very slowly add milk in about 1/3 a cup at a time intermittently while whisking and maintaining the growing thickness. Continue until all milk has been added to the desired amount for sauce.
Lower heat of roux mixture, add in all the cheese to slowly melt in.
Drain noodles when they're finished and toss into the sauce mixture.
