1poundspaghetti noodlesI used Barilla thick spaghetti
3tablespoonssalted butter
1clovegarlicminced
3tablespoonsall purpose flour
2 ½cupshalf and half
½cupheavy creamroom temperature
1teaspoonkosher salt
½teaspoonblack pepper
Pinchcayenne pepper
1cupgrated sharp white cheddar cheese
1cupgrated smoked cheddar cheese
1cupgrated colby jack cheese
Cheese topping
⅓cupgrated sharp white cheddar cheese
⅓cupgrated smoked cheddar
⅓cupgrated colby jack cheese
Instructions
Preheat oven to 425℉. Spray a 9”x13” baking dish with nonstick cooking spray.
Cook spaghetti according to package directions in heavily salted water until al dente; do not overcook. Before draining, reserve 1 cup pasta water.
Drain pasta, return to pot, toss with butter or olive oil to prevent the noodles from clumping together.
In a small pot, warm the half & half and cream over low heat until it begins to steam, do not boil. Turn off heat.
Make the roux: In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds. Add the flour and cook, whisking until flour smells fragrant and is cooked through, about 1-2 minutes.
Whisking constantly, stream the warm half & half mixture into the roux. Season with salt and pepper. Bring to a gentle boil then reduce heat to medium low, stirring occasionally.
Whisk in cheese a handful at a time until all cheese is incorporated. If the sauce is too thick, add in a splash of reserved pasta water. The sauce should be on the thin side; it will thicken in the oven.
Pour the sauce into the pot with the pasta, toss gently, and pour into the prepared baking dish. Top with cheese topping.
Bake uncovered in a preheated oven uncovered until cheese is melted and spaghetti is warmed through, 10-15 minutes. Serve immediately.
Notes
To add some crunch to the cheese topping: Melt 1 tablespoon butter in a microwave safe bowl, toss with ½ cup panko breadcrumbs and a pinch of salt and pepper. Add cheese topping to the dish, followed by breadcrumb mixture. Bake as directed.Always grate cheese fresh off the block.