1 1/2 (16 oz. ea.) pkgs. pasta (I use DaVinci Twists)

CHEESE SAUCE:

3 tbsp. butter
4 cups heavy whipping cream (32 oz.)
1 tsp. salt
1 tsp. garlic powder
1 tbsp. pepper
1 (16 oz.) block extra sharp white cheddar cheese
1 (16 oz.) block medium cheddar cheese
1 (16 oz.) block Colby cheese
1 (16 oz.) block Mozzarella cheese

Shred and mix all cheeses. Set aside 1 cup for sprinkling.

Using a large saucepan add butter, cook on medium heat until butter is almost melted, add heavy whipping cream, salt, garlic powder and pepper, lightly whisk. Stir every couple of minutes.

While the heavy whipping cream is heating up, bring a large pot of water to a boil, add pasta and cook until al denté.

When the whipping cream is hot to the touch add shredded cheese by handfuls, whisking in between. Briskly whisk until all cheese is melted and isn't sticking to the whisk when lifted (this may take up to ten minutes but is well worth it).

Put your drained pasta into a large casserole dish and pour the cheese sauce over it, topping off with reserved 1 cup of shredded cheese.

Bake at 350°F for 40 minutes. Enjoy!

Submitted by: Chef Rob B.