1 pound cavatappi pasta
1/4 cup butter
4 cloves garlic minced
1/4 cup flour
2 1/2 cups milk
1 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 cup grated cheddar cheese
Preheat the oven to 400°F.
Cook the pasta al dente in salted water according to the package directions. Drain, but do not rinse.
While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Slowly add the flour and cook, stirring frequently, for 1 minute.
In a small bowl, combine the milk, cream, salt, and pepper. Pour the mixture into the saucepan in a slow, steady stream, stirring constantly. Bring the mixture to a boil. Reduce the heat to a simmer and cook until thickened, about 5 minutes.
Remove the saucepan from the heat and add the Parmesan and Romano cheeses, stirring until melted. If desired, add additional salt and pepper to taste.
Add the cooked pasta to the saucepan and stir to coat.
Transfer to a 13×9-inch baking dish and top with the grated cheddar cheese.
Bake, uncovered, for 15 to 20 minutes, until the cheese is melted and the sauce is bubbly.