Ingredients
Pasta
- 1 pound small cut pasta (shells recommended)
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup white cheddar cheese, shredded
- 1 cup American cheese, shredded or chopped
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cook Pasta: Prepare the pasta according to the package directions until al dente. Drain and set aside.
- Make Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly until the mixture turns slightly golden and fragrant.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps and to create a smooth sauce base.
- Melt Cheese and Season: Slowly add the white cheddar and American cheeses to the sauce, stirring until completely smooth and melted. Stir in dry mustard, salt, and black pepper for seasoning.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir until the pasta is fully coated and the mixture is well combined.
- Serve: Serve immediately while hot and creamy for the best flavor and texture.
Notes
- Use whole milk and heavy cream for the creamiest sauce.
- Shredding the cheese yourself helps it melt more smoothly than pre-shredded cheese.
- The dry mustard enhances the cheese flavor without adding sharpness.
- Serve immediately to prevent the sauce from thickening too much as it cools.
- For extra richness, you can add a splash of white wine before adding the cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
