8 ounces extra sharp white vermont cheddar, shredded
2 teaspoon to 1 tablespoon dijon mustard
1 teaspoon kosher salt
Instructions
In a large stockpot, cook pasta according to package
directions. Drain well.
While the pasta cooks, melt the butter in a 4-quart
sauce pan over medium heat. When the butter has
melted and has started to bubble, whisk in the
flour; cook for 1 1/2 minutes whisking constantly.
Gradually whisk in the milk until no lumps remain.
Reduce the heat to medium-low and cook milk mixture,
whisking frequently, until it thickens and bubbles,
about 8 minutes.
Remove sauce pan from the heat and by the handful,
stir in the cheeses allowing all of the cheese to
melt into the sauce before adding more. Stir in
the mustard, salt, and hot sauce. Return the sauce
pan to the heat and stir in the pasta. Be sure to
stir up the sauce from the bottom of the sauce pan
and thoroughly coat all of the pasta with sauce.
Cook for 1-2 minutes over medium-low heat until
heated through. Serve hot in bowls with spoons.
Originally Submitted
7/11/2013
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