Ingredients

• Corkscrew-shaped pasta, enough for your desired serving size

• 3 tablespoons butter

• Garlic powder, to taste

• Smoked paprika, to taste

• Dijon mustard, to taste

• Salt and pepper, to taste

• 3 tablespoons all-purpose flour

• 2 cups heavy cream

• 1 can evaporated milk

• Mozzarella cheese, to taste

• Colby cheese, to taste

• Sharp cheddar cheese, to taste

Instructions

1. Cook the pasta: Bring a pot of salted water to a boil. Add the corkscrew-shaped pasta and cook for about 7 minutes, or until al dente. Drain and set aside.

2. Make the butter mixture: Melt 3 tablespoons of butter in a large pan over medium heat. Add garlic powder, smoked paprika, Dijon mustard, salt, and pepper. Stir until well combined.

3. Thicken the sauce: Gradually mix in 3 tablespoons of flour, stirring continuously until the flour is fully incorporated and the mixture is smooth.

4. Add the dairy: Slowly pour in 2 cups of heavy cream and 1 can of evaporated milk, stirring constantly to prevent lumps.

5. Add the cheese: Allow the sauce to simmer gently, then add mozzarella, Colby, and sharp cheddar cheese. Stir until the cheese is melted and the sauce is creamy and smooth.

6. Combine: Add the cooked pasta to the cheese sauce and stir until the pasta is completely coated.

7. Bake: Transfer the pasta to a baking dish and bake at 175°C (350°F) for 25 minutes.

8. Serve: Remove from the oven, let it cool slightly, then serve and enjoy!