Ingredients
Equipment
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour, salt, pepper, and ground mustard. Cook for 1 minute, whisking constantly.
- Gradually whisk in the whole milk until smooth. Continue cooking, stirring often, for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Gradually add the shredded white cheddar, stirring until the cheese is completely melted and the sauce is smooth.
- Add the drained pasta to the cheese sauce. Stir until combined. If the sauce is too thick, add a splash of reserved pasta water until it reaches the desired consistency. Serve immediately.
Notes
For the creamiest sauce: Use cheese shredded from a block, not pre-shredded bags.
For extra flavor: Add a pinch of cayenne pepper or a dash of smoked paprika to the sauce.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
For extra flavor: Add a pinch of cayenne pepper or a dash of smoked paprika to the sauce.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
