Cheesy Comfort Pasta

Cook 1 pound of cavatappi pasta according to package directions. Reserve 1 cup of pasta water before draining.

While the pasta is cooking, melt 4 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.

Gradually whisk in 3 cups of whole milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce has thickened.

Remove from heat and stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of nutmeg.

Add 4 cups of shredded sharp cheddar cheese, 2 cups of shredded Gruyère cheese, and 1 cup of grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.

Add the cooked pasta to the cheese sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Serve immediately and garnish with chopped fresh parsley, if desired.