Two-Cheese Mac 'n' Cheese

A lot of stories claim that Thomas Jefferson created mac 'n' cheese, or perhaps Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni.

Prep: 35 min.  Bake: 35 min.   Makes: 15 servings

• 1 pkg. (16 oz.) spiral pasta
• 3 Tbs. butter
• 3 garlic cloves, minced, optional
• 3 Tbs. all-purpose flour
• 1/8 tsp. pepper
• dash salt
• 4 c. 2% milk
• 5 c. (20 oz.) shredded sharp cheddar cheese, divided
• 1 c. shredded Asiago cheese

1. In a Dutch oven, cook pasta according to package directions.
2. Meanwhile, In a large saucepan, melt butter over med. heat. Add garlic if desired; cook and stir in flour, pepper and salt until blended; cook and stir until golden brown. about 5 min. Gradually whisk in milk, stirring until smooth. Bring to a boil; Cook 2 min. longer or until thickened.
3. Remove from heat, stir in 4 c. Cheddar and Asiago cheese until melted.
4. Drain pasta and return to the pan; stir in cheese sauce. Transfer to a greased 13 in. x 9 in. baking dish. Sprinkle with remaining cheddar cheese.
5. Bake, uncovered at 350 degrees for 35-40 min. or until golden brown. Let stand for 5 min. before serving.