Step 1

Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.

Step 2

In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.

Step 3

Gradually sprinkle in the all-purpose flour, whisking continuously for 1 to 2 minutes to form a smooth roux without lumps.

Step 4

Slowly whisk in the milk and heavy cream, ensuring a smooth mixture. Continue whisking until the sauce begins to thicken.

Step 5

Season the sauce with the ½ teaspoon salt and ¼ teaspoon black pepper, or to your taste preferences.

Step 6

Reduce the heat to low and gradually add the shredded Parmesan, Mozzarella, Romano, and Asiago cheeses. Stir constantly until all the cheeses have melted completely, resulting in a smooth and creamy sauce.

Step 7

Add the cooked cavatappi pasta to the cheese sauce, stirring thoroughly to ensure every piece of pasta is well coated with the sauce.

Step 8

Transfer the mac and cheese to a serving dish or individually servings. Garnish the mac and cheese with the cheese blend, chopped parsley, and chopped bacon if desired.

Step 9

Serve the mac and cheese immediately while it's hot. Enjoy!