Ingredients

• 1 16-ounce Package package of rigati pasta
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cup milk
• 6 Slices white American cheese, sliced into thin strips
• 8 oz extra-sharp white Vermont cheddar, shredded
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce

Preparation

1. Prepare pasta according to package directions.
2. In large saucepan over low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
6. Serve immediately.

Cook’s Notes

• If you’re serving this as a main dish it serves 4-6. If you’re making this as a side dish it serves 8-10.
• Some people find the Dijon mustard in the recipe to be a bit overwhelming, so feel free to cut back on it or omit it all together.
• I find that in order to get optimal results you must use extra-sharp white Vermont cheddar and sliced white American cheese from the deli, not the fake stuff you find in the box.