It will be the best macaroni and cheese that you have ever had! Three different cheeses and the creamiest ever sauce!!

What do you mean?

This mac and cheese was a total cheat, and I broke the bank.


The trip was worth it.

This cream mixture is a hidden gem, and it contains gorgonzola (Stilton would also be a good choice! It’s not uncommon for me to cheat on meal preparation.

Please tell me if you would do the same.


Add grilled chicken or any other protein of your choice to the mac and cheese.

Why not try some vegetables?

They’d get in all the cream sauce.

Truth, guys.


  • 8 ounces cavatappi pasta
  • Four tablespoons of unsalted butter
  • Four cloves garlic, minced
  • 3 Tablespoons of all-purpose flour
  • Milk: 1 1/2 cups or more as required
  • Half a cup of heavy cream
  • One tablespoon of Dijon mustard
  • Thyme dried one teaspoon
  • 1 1/4 cups shredded mozzarella cheese
  • 1/4 cup crumbled gorgonzola cheese
  • Parmesan cheese, freshly grated – 1/4 cup
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Chop 2 tablespoons of fresh chives


  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Melt butter over medium heat. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in flour for about a minute until it is lightly browned.
  • Whisk in the milk, cream, Dijon, and thyme. Cook while whisking continuously until the ingredients are incorporated. This should take about 1-2 minutes. Add cheeses and stir until they are slightly thickened (about 1-2 minutes). If the mixture becomes too thick, you can add more milk if necessary. Season with salt and pepper to taste.
  • Mix in the pasta and toss gently.
  • Garnish with chives if you wish.

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