8 ounces cavatappi pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups milk, or more, as needed
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 1/4 cups shredded mozzarella cheese
1/4 cup crumbled gorgonzola cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, heavy cream, Dijon and thyme. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with chives, if desired.
Source : allrecipes.com