| • 1 16-ounce package of rigati pasta or other small pasta shells |
| • ¼ cup butter |
| • ½ cup all-purpose flour |
| • 2½ cups 2% milk |
| • 6 slices white American cheese, chipped |
| • 8 ounces shredded extra-sharp white Vermont cheddar |
| • 1 Tbs dijon mustard |
| • 1 tsp kosher salt |
| • ¼ tsp hot sauce |
| 1: Prepare the pasta according to the package directions. |
| 2: Shred the cheddar cheese. |
| 3: Chip the American cheese. |
| 1: Melt the butter over low heat. | |
| 2: 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 the sauce is smooth. | |
| 5: Stir in pasta and cook over medium heat for 1 minute, or until thoroughly heated. |
Provided courtesy of the Panera Bread website.
This was Rick's favorite Mac & Cheese.