Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook until al dente, according to the package directions. Drain well and set aside.
Make the Cheese Sauce
- While the pasta cooks, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture turns golden and smells toasty, about 2 minutes.
- Slowly pour in the milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 6 minutes. Stir in the Dijon mustard and hot sauce.
- Remove the pan from the heat. Add the American cheese and shredded white cheddar, stirring gently and constantly until the cheeses are fully melted and the sauce is smooth.
Combine and Serve
- Add the drained pasta to the cheese sauce and stir until every shell is evenly coated. Season with salt and pepper to taste. Serve immediately.
Nutrition
Notes
Always shred block cheese yourself; pre-shredded contains anti-caking agents that prevent smooth melting. Turn off the heat before adding the cheese to avoid graininess. Stir gently but constantly while melting the cheese for a silky sauce. Use whole milk for the richest, creamiest result. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave, stirring often. Freezing is not recommended as the sauce may separate upon thawing.