Ingredients
1 package (16 ounces) spiral pasta3 tablespoons butter3 garlic cloves, minced, optional3 tablespoons all-purpose flour1/8 teaspoon pepperDash salt4 cups 2% milk5 cups shredded sharp cheddar cheese, divided1 cup shredded Asiago cheese
Preparation
In a Dutch oven, cook pasta according to package directions.
Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook until thickened, about 2 minutes longer.
Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.
Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, until golden brown, 35-40 minutes. Let stand 5 minutes before serving.
