16 oz cavatelli
3 tbls butter
1 tsp minced garlic
3 tbls flour
1/3 tsp ground nutmeg
2 cups milk
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1/4 cup + 2 tbls grated parmesan cheese, divided
1/4 cup chopped fresh herbs, such as parsley, oregano and/or basil.
Cook pasta using package directions; drain. Place in a serving dish
Meanwhile, melt butter in a mecium saucepan over medium heat. Cook garlic in hot butter for one minute.
Whisk in flour and nutmeg. Add milk gradually, whisking continually. Bring to a boil. Reduce heat to low. Cook for 1 minute. Remove from the heat.
Mix mozzarella, cheddar and 1/4 cup parmesan in a small bowl. Add gradually to sauce, stirring continually.
Add herbs and mix well. Pour over pasta and toss to coat. Sprinkle with remaining parmesan. Serve immediately.