1 box cavatappi pasta
2 T. Olive Oil
1 stick (1/2 cup) butter + 2 more Tablespoons
1/2 cup flour
4 cups milk
6 cups shredded cheddar
1 round (8 ounces) of shredded gouda
1 T. salt
1 T. pepper
1 cup Panko bread crumbs
Cook pasta to Al dente, drain and pour into greased pan. Toss with Olive Oil
Sprinkle shredded cheese over pasta.
Melt 1 stick of butter, whisk in flour. Add Salt and Pepper. Pour in milk. Heat on a low boil, constantly stirring until thick. Probably about 20-30 minutes. Remove from heat and pour over shredded cheese and pasta. Mix until combined.
Melt 2 T. butter in frying pan. Add Panko Crumbs and cook on medium until lightly browned. Pour over pasta and cheese mixture.
Either cover with foil and freeze or bake at 350 degrees for 20 minutes.
To cook from frozen either thaw and bake at 400 degrees for 1 hour, or bake from frozen at 450 degrees for 90 minutes. Once it’s bubbling in the middle it’s done!