- 8
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup evaporated milk (may sub with whole, 2% or skim)
- 2 cups heavy cream
- 2 cups shredded white cheddar (I use Costco’s English Coastal Cheddar, but any white cheddar will do)
- 2 ounces Velveeta, cut into small cubes
- 1/2 teaspoon salt, more or less to taste
- 1/2 teaspoon black pepper, ditto
- 1 teaspoon dry mustard
- 1 pound pasta (cavatapppi, elbow or shells), cooked al dente
Preparation
Step 1
Cook the pasta according to package instructions making sure to salt the water. Retain about 1 cup of the pasta water, then drain the pasta and set aside.
Set a large pot over medium high heat. Add butter and allow to completely melt. Add the flour and whisk vigorously until fully incorporated. Cook for one full minute.
Reduce the temperature to medium. Pour in the milk, heavy cream, salt, dry mustard, and pepper. Continue whisking until it begins to bubble. Reduce temperature to Low and add the grated white cheddar and Velveeta cheeses. Stir until melted and fully incorporated.
Add the cooked pasta, gently stirring until combined.
Remove from the heat and allow to sit for 5 minutes, as it thickens. If it gets too thick, return to Low heat, adding pasta water a couple of tablespoons at a time while stirring gently until it is just perfect. Taste to check for seasoning. Add more salt and pepper as desired.
Enjoy!
Serves: 8.