1 lb. pasta shells or elbow macaroni
¼ cup butter
¼ cup flour
3 cups white cheddar
1 cup heavy cream
2 cups whole milk
¾ tsp. salt
½ tsp. black pepper
½ tsp. ground mustard
¼ tsp. hot sauce
Start by shredding the cheese and measuring all ingredients. Next, boil a pot of salted water and cook the pasta according to package instructions. Drain and return to pot.
While pasta is cooking, melt butter in a saucepan over medium heat. Whisk in the flour and stir until it begins to turn a golden color, about 30 seconds to a few minutes. The mixture will give off a nutty aroma as the raw flour cooks out. Slowly whisk in the heavy cream and milk in splashes. Continue to stir until desired thickness is reached. Add the seasonings and hot sauce. Remove sauce from heat, then add in the cheese, whisking until fully incorporated. Toss the pasta in the sauce. Taste, adjust seasonings and enjoy!
RECIPE by Kiera Yoder, Chet Yoder’s daughter, Father’s Farm, Northern Plains Electric Cooperative member
