16 oz. rigati pasta, or other small pasta shells
¼ cup butter
½ cup all-purpose flour
2 ½ cup reduced fat milk, 2% , or cream
6 slices white American cheese, chopped
1 cup white Vermont cheddar, shredded extra-sharp
1 tbsp. Dijon mustard
1 tsp. kosher salt
¼ tsp. hot sauce
Cook pasta according to package directions.
Melt butter in a skillet over low heat, and stir in flour. Cook for one minute.
Gradually stir in either milk or cream, whichever you choose to use.
Cook over medium heat, stirring 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 cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated).
Serve warm.
Sugar: 11g
:
Calcium: 738mg
Calories: 887kcal
Carbohydrates: 106g
Cholesterol: 73mg
Fat: 36g
Fiber: 4g
Iron: 3mg
Potassium: 545mg
Protein: 34g
Saturated Fat: 16g
Sodium: 1440mg
Vitamin A: 1239IU
Vitamin C: 1mg
