Ingredients:

  • 3 cups (270g) Small Shell Pasta (e.g., Conchiglie)
  • 1/4 cup (57g) Unsalted Butter
  • 3 tablespoons (24g) All-Purpose Flour
  • 1/2 teaspoon Mustard Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 3/4 cups (414ml) Whole Milk
  • 2 cups (227g) Extra Sharp White Cheddar Cheese, freshly shredded
  • 4 ounces (113g) White American Cheese (about 6 slices), cut into smaller pieces

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente (7-9 minutes). Drain and set aside.
  2. In the saucepan, melt butter over medium-low heat. Whisk in flour and mustard powder until smooth. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens slightly (about 3-5 minutes).
  4. Reduce heat to low. Add shredded white cheddar and White American cheese, stirring continuously until completely melted and smooth. Season with salt and pepper to taste.
  5. Add the drained pasta to the cheese sauce. Stir until well coated. Serve immediately.