Recipe by the Sabrosa Gourmet Sisters


  • 1 1/2 teaspoons Sabrosa Everything Salt
  • 1 lb Cavatappi pasta
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 lb Sharp White Cheddar, shredded
  • 1 lb Seriously Sharp Cheddar
  • 4 ounces Asiago, shredded
  • 4 ounces Romano, shredded
  • 1 cup Panko Bread Crumbs


Preheat oven to 325°F.

Bring pasta to a boil and let cook until al dente. Drain. Set Aside.

In large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a paste forms. Add cold milk and whisk until dissolved. Cook on medium-low heat until thick and bubbly.

Add heavy cream, all cheeses, and Sabrosa Everything Salt. Cook until cheeses are fully melted, stirring occasionally.

Add cooked pasta to cheese mixture and mix thoroughly. Place mixture in 13×9 baking dish and top with lightly browned bread crumbs. Place in oven and cook for 15-20 mins.

Add vegetables if desired.