INGREDIENTS

• 1 (16 oz) package rigati shell pasta
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 ½ cups milk
• 6 slices white American cheese, cut into strips
• 8 oz extra sharp white Vermont cheddar, shredded
• ½ teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon hot sauce
• Cracked black pepper, garnish (optional)

PREPARATION
Cook pasta according to package instructions. Set aside.
Melt butter in a large saucepan on low heat. Add flour and whisk until thickened. Bring heat up to medium and slowly add milk, stirring until mixture has thickened and begins to bubble.
Remove saucepan from heat and add American cheese, cheddar cheese, dijon mustard, salt, and hot sauce. Stir until cheese has melted and is smooth. Add pasta to saucepan and stir until pasta is coated with cheese sauce.
Optional garnish of fresh cracked black pepper to serve. Enjoy!