• Now, let’s dive into the steps. I’ll walk you through them in a straightforward manner. You can do this!

Step 1: Cook the Pasta

• First up, bring a large pot of salted water to a boil. Add in the cavatappi or elbow pasta. Cook until it’s just al dente. This usually takes about 8 to 10 minutes. Once done, drain and set it aside. Don’t rinse; we want the starch to help the sauce stick later.

Step 2: Create the Roux

• In a large saucepan, melt the butter over medium heat. Once it’s melted, mix in the flour. Stir continuously for about 2 minutes until it turns a light golden color. This is your roux. It’s essential for thickening.

Step 3: Add the Milk

• Gradually whisk in the whole milk, ensuring no lumps remain. Keep stirring until the mixture gently simmers and thickens up, usually around 5 to 7 minutes. The sauce should coat the back of a spoon beautifully.

Step 4: Cheese Time!

• Now, toss in the thin strips of American cheese and the shredded sharp white cheddar. Stir until they melt smoothly into the sauce. Add the Dijon mustard, salt, smoked paprika, and hot sauce. Continue stirring until everything is well combined and indulgently creamy.

Step 5: Combine It Together

• Fold in the cooked pasta, ensuring all the noodles are coated in that cheesy goodness. If it seems too thick, splash in a bit more milk to reach your desired consistency.

Step 6: Add Bacon (Optional)

• Finally, gently stir in your crumbled bacon, saving some for a topping if desired. This brings a delightful crunch and savory flavor to each bite.

Step 7: Serve It Up

• Now it’s time to serve! You can enjoy this right away, or for an even better flavor, let it sit for about 10 minutes. Serve it with extra cheese on top for your cheese lovers.