Serves: 2 | Prep Time: 10 mins | Cook Time: 20 mins

Quantity Ingredient
1/2 lb Pasta
1/2 cup Cheddar cheese (shredded)
1/2 cup Jack cheese (shredded)
1/2 tbsp Butter
1 1/4 cup Milk
1 1/2 tbsp Flour, all-purpose
1/4 tsp Salt
1/2 tsp Ground mustard
Some? Cayenne and black pepper
  1. Cook pasta as normal and drain.
  2. On medium heat, melt butter.  Once completely melted, add flour, salt, mustard, and pepper and whisk until fragrant (about 30 seconds).
  3. Add milk slowly, making sure that the butter mixture fully dissolves in the milk.  Continue stirring until the milk thickens.
  4. Take off heat and whisk in cheese.
  5. Add pasta to the cheese sauce and turn back on heat if needed.
  6. Serve!

Notes

  • I often use a jack cheese mix and have been known to throw in other cheeses too (like mozzarella or for a bit of flavor, something smoked).
  • Alex likes small shells or elbows.  I also enjoy rotini.  
  • Peppers are to taste, I honestly have no idea how much I put in.  The measurement for mustard is also loose.  Just to taste.