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What You Need
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
What to Do
Prepare pasta according to package directions.
Melt butter over low heat.
Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk or cream.
Cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for about 1 minute.
- 1 (16-ounce) package of rigati pasta (or other small pasta shells)
- ¼ cup butter
- ½ cup all-purpose flour
- 2½ cups 2% reduced fat milk (or cream)
- 6 slices white American cheese, chopped
- 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon hot sauce
- Prepare pasta according to package directions.
- Melt butter over low heat.
- Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk or cream.
- Cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
- Stir in pasta and cook over medium heat for about 1 minute.
Recipe adapted from HERE.
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