1.5 lbs of elbow macaroni (or any pasta of your choosing)
1 cup of asiago cheese, shredded
1 cup of cheddar cheese, shredded
2 tablespoons of cream cheese
½ stick of butter
3 tablespoons of flour
1 teaspoon of minced garlic
Salt & pepper to taste
3 cups of milk
Prepare pasta as directed (reserve some pasta water in case you need to thin your cheese sauce). In a sauce pan melt butter over medium-high heat and whisk in flour to make a roux. Let it simmer for about 1-2 minutes but be sure that you don’t burn it.
Add garlic and salt & pepper.
Slowly add milk being sure to stir constantly to keep it smooth. Once milk is up to temperature, gradually add in cheeses, stirring till cheese is melted.
Add a little pasta water if sauce is too thick. Add to cooked noodles and mix well.