This recipe is very versatile, so feel free to experiment and make it your own. I used penne for this recipe, but you can also make it with macaroni or another pasta of your choice. With the shredded cheese, you could use sharp cheddar or mild. I used two cups of a mozzarella/parmesan mix, but you could change it out and use colby jack and it would taste great as well.
Cook your dried pasta as instructed on box. Add olive oil to water to prevent sticking.
Preheat oven to 325 degrees.
Grease a 3 qt (9x13) baking dish.
While the pasta is cooking, mix your cheeses together in a medium size bowl.
Mix your heavy cream and milk in a bowl and set aside.
Melt your butter in a large saucepan over medium heat. Sprinkle in your flour, whisking constantly while adding. Cook for one minute, whisking constantly.
Slowly pour in half of your milk mixture. Whisk constantly until smooth.
Pour in remaining milk mixture and whisk constantly until thickened.
Mix in spices and 1 1/2 cups of cheese mixture. Stir together to combine.
Add another 1/2 cups of cheese mixture and stir until completely melted and smooth.
In large bowl/pot combine your cooked pasta with your saucepan mixture. Mix well.
Pour half of your pasta mixture into your greased baking dish. Top with half of your remaining shredded cheese mixture.
Pour remaining pasta mixture as another layer and then top with the remaining shredded cheese mixture.
Bake in oven for 15 minutes, until your cheese is bubbly and lightly browned.