4 tablespoons (1/2 stick) unsalted butter, plus for greasing the baking dish
8 ounces cavatappi pasta
3 tablespoons all-purpose flour
2 cups whole milk
2 1/2 teaspoons mustard powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
10 ounces extra-sharp Cheddar, coarsely grated (about 3 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
1/2 cup ricotta
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