Pretty darn simple! Cooked cavatapi pasta with bechamel, aged cheddar, Monterrey Jack, and Parmesan.
Reheating: Begin by heating bechamel and grated cheese mixture in a sauce pan until the cheese melts. Add our cooked pasta base and mix until smooth. Place in the ovenproof pan and top with addition cheese. Bake until the cheese has gratineed and the bechamel is bubbly.
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