Ingredients
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
Preparation
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.
