You will need:

1 casserole pan
1 whisk
1 spatula

Ingredients:

3 cups milk
3 tablespoons butter
3 tablespoons flour
10 oz of cheddar shredded

1 packet Garafalo or Rao’s fusilli
1 cup breadcrumbs (unseasoned)
10 grates of whole nutmeg
1 tsp paprika
1 tsp garlic salt
1 tsp dijon mustard

Preheat the oven to 375

Bring a big pot of water with lots of salt to a boil.

Mix the breadcrumbs, paprika, and garlic salt. Set aside.

Cook pasta to 2 minutes under done by the package directions. Place colander into the sink and drain the pasta. 

Leave it in the sink.

Take the pan pack to the stove and make the cheese sauce. 

Melt 3 tablespoons of butter and add flour. Cook until slightly browned. Whisk in dijon mustard. Add 1/2 cup of milk at a time – whisking to incorporate it. Slow and steady prevents lumpy sauce. Cook until it adheres to the whisk. Add the shredded cheddar and stir until it thickens. Add ten planes of fresh nutmeg (about 1 tsp). Taste. Add salt  / pepper. Add drained pasta into pot and stir. 

Empty pot into casserole dish. Bake for 25 minutes. 

Add breadcrumbs to the top and turn on broiler. Toast until all the crumbs are crispy. 

Let rest for 20 minutes and serve.