Ingredients

Pasta Base:
• 12 oz cavatappi, shells, or elbows (or 12 oz low-carb shirataki/kelp noodles, rinsed & dry-fried)

Cheese Sauce (The Heart):
• 3 tbsp butter (divided)
• 3 garlic cloves, minced
• 1½ cups whole milk or unsweetened almond milk (warmed)
• 1 (4 oz) block cream cheese, cubed (your signature creamy touch!)
• 2 cups shredded sharp white cheddar
• 1 cup shredded Gruyère or Monterey Jack (melts beautifully, adds nutty depth)
• ½ cup grated Parmesan (umami anchor)
• 1 tsp dry mustard or ½ tsp ground mustard
• ¼ tsp cayenne (optional—bright heat, like your sweet & spicy love)
• Sea salt & white pepper to taste

Topping (Crunchy & Savory):
• ½ cup panko (or crushed pork rinds + almond flour for keto)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan
• Optional: 4 strips cooked bacon, crumbled (ties in your bacon obsession!)

Instructions

Cook pasta al dente; drain. Do not rinse. Toss with 1 tbsp butter to prevent sticking.
Make sauce: Melt 2 tbsp butter in a pot over medium-low. Sauté garlic 1 min (don’t brown).
Add cream cheese and milk; whisk until smooth and warm (do not boil).
Melt cheeses slowly: Reduce heat to low. Add cheddar, Gruyère, and Parmesan one handful at a time, stirring until fully melted before adding more. (High heat = grainy!)
Stir in mustard, cayenne, salt, and white pepper. Fold in cooked pasta.
Top & bake: Transfer to a greased 9×13″ dish. Mix topping ingredients; sprinkle evenly.
Bake at 375°F (190°C) 20–25 min until bubbly and golden. Rest 5 min before serving.

⏱️ TIME & NUTRITION