Ingredients:

• 1 lb Cavatappi
• 9 cups Mornay (recipe below)
• 1 cup bread crumb topping (recipe below)
• 6 ounces Monterey Jack, shredded
• 6 ounces Asadero, shredded
• 6 ounces mild cheddar, shredded
• Creole seasoning, such as Tony Chachere’s, to taste

Instructions:

• Step 1
  Heat the oven to 400°F. Combine the Monterey Jack, Asadero, and cheddar in a bowl.
• Step 2
  Bring a large pot of salted water to a boil and cook cavatappi according to package instructions until al dente. Drain the pasta well, return to the pot, then toss with the Mornay sauce and half the shredded cheeses. Season with House Spice to taste.
• Step 3
  Transfer to a baking pan and sprinkle the remaining shredded cheeses over the top. Top evenly with the breadcrumbs and bake for 30 minutes, until bubbling and browned. Enjoy!
• Step 4
  If preparing ahead of time, cover with parchment paper then foil, and bake at 400°F for 20 minutes then cook uncovered for another 30 minutes

Mornay

Ingredients:

• 2 sticks butter
• 2 tablespoons garlic, chopped
• 6 tablespoons AP flour
• 8 cups whole milk, cold
• 2 teaspoons black pepper, freshly ground
• 8 ounces cream cheese
• 6 ounces Gruyère, shredded
• ½ ounce Parmigiano Reggiano, grated
• 5 ounces cheddar, mild, shredded

Instructions:

• Step 1
  In a medium pot over medium-low heat, melt the butter. Add the garlic and sauté until fragrant but without browning, about 2 minutes. Add flour and stir constantly with a spatula until beginning to turn a pale golden color, about 5 minutes. . 
• Step 2
  Whisking constantly, gradually pour in the cold milk. Bring to a simmer over medium heat and simmer 15 minutes, whisking occasionally. Stir in the pepper and all cheeses, then transfer to a blender. Purée until smooth.

Bread Crumb Topping

Ingredients:

• 4 tablespoons butter
• 4 cloves of garlic, peeled and smashed
• 1 cup breadcrumbs (Panko)
• 20 leaves of parsley, finely chopped
• ½ teaspoon Kosher salt

Instructions:

• Step 1
  In a medium pan over medium heat, melt the butter. Add the garlic and sauté until fragrant, 2 minutes. Add the breadcrumbs, parsley, and salt and cook, stirring often, until toasted and golden brown, 3 to 4 minutes. Transfer the crumbs to a paper towel-lined plate or sheet tray to cool, then remove the garlic and discard it.