1-Getting started: Begin by preheating your oven to 375°F (190°C) to ensure everything bakes just right.

2-Cook the pasta: First, cook the cavatappi pasta in generously salted boiling water until it’s al dente, then drain it well. This step sets the base for your creamy sauce. While the pasta cooks, warm the milk to room temperature so it blends smoothly later.

3-Make the roux: Next, in a large pot, melt 1/2 cup of unsalted butter over medium-low heat and slowly whisk in the all-purpose flour. Stir for about 3 minutes until it thickens into a smooth roux. Gradually add the warmed milk, stirring constantly until the sauce reaches a nice thickness.

4-Cheese sauce: Once the sauce is ready, stir in the freshly grated white cheddar cheese until it’s fully melted and smooth. Season it with 1/2 teaspoon of garlic powder, salt, and pepper to taste, and add more milk if the mixture feels too thick. Now, combine the cooked pasta with this cheese sauce for an even coat.

5-Prepare the topping and bake: For the topping, pulse the 6 slices of white sandwich bread in a food processor along with the melted 2 tablespoons of unsalted butter, 1 teaspoon of garlic powder, and 2 teaspoons of Italian seasoning to make seasoned breadcrumbs. Transfer the mac and cheese mixture to a 9×13 inch (23×33 cm) baking dish, sprinkle the breadcrumb topping evenly over it, and bake for 20 to 25 minutes until it’s golden brown and bubbling. Let it cool slightly before serving to keep that creamy texture intact.