Step 1

In a large pot add water halfway up and add 1-2 Teaspoons Kosher salt (the water should taste slightly salty)

Step 2

Heat over high heat until boiling and add the pasta, cooking per package instructions.

Step 3

Set aside.

Step 4

In a blender puree the roasted red peppers until smooth, set aside.

Step 5

In a separate pot, over medium heat add the butter and cook until melted.

Step 6

Add the garlic and saute for 20-30 seconds and then whisk in the flour.

Step 7

Continue to whisk for 30 seconds or until a nutty aroma fills the air.

Step 8

Whisk in the roasted red pepper until it's all mixed together and then continue to whisk as you slowly pour in the milk and cream.

Step 9

Once the mixture is smooth add the salt, pepper, nutmeg and cheeses.

Step 10

Whisk until all of the cheese is incorporated and spoon the pasta into the mixture, adding a tablespoon or two of pasta water if needed.

Step 11

Serve immediately.