Categories: Pasta
Ingredients
- 8 ounces cavatappi pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, or more, as needed
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 cups shredded mozzarella cheese
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Directions
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
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Gradually whisk in milk, heavy cream, Dijon and thyme. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
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Stir in pasta and gently toss to combine.
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Serve immediately, garnished with chives, if desired.