Recipes

1. Bring a large pot of salted water to a boil. Cook pasta in boiling water, stirring occasionally, and cook according to package directions. 
2. Shred your cheeses, except the cream cheese, and set aside.
3. Meanwhile in a separate heavy sauce pot, melt butter over medium heat, add minced garlic and cook for about one more minute. Stir in flour, salt, and pepper and cook for about 5 minutes, mix continuously.
4. Slowly pour milk while stirring until mixture is smooth and starting to gently bubble, about 3-5 minutes. Add cheeses one at a time until fully incorporated and stir until all the cheeses are fully melted and well combined. Try it and season again with salt, pepper, garlic or any other seasonings you like.
5. Pour cheese sauce over drained pasta and stir gently until cheese sauce covers all the pasta. Top with the parmesan flakes and any other remaining cheeses. Finish off by adding some fresh chopped parsley or microgreens. Serve immediately.

Notes: If you don’t have one of the cheeses, just substitute it. For a silky-smooth sauce, make sure the flour and butter mixture (roux) are cooked well and not grainy before adding the cream, milk, or cheeses. Taste the roux to make sure it’s cooked and does not taste like raw flour, it will turn a pale yellow color. Warm up the milk about a minute in the microwave so it’s not cold when you add it to the pan. It only takes a few minutes, but shred the cheeses from a block. It makes a difference when developing the flavors and texture of the sauce. Add garlic or any other seasonings to make it your own. If you like a crunchy top add some panko breadcrumbs and bake at 350°F until brown and bubbly. To reheat, add one or two tablespoons of milk to your pasta and it will help reconstitute the sauce.