Ingredients:

  • 16 oz Lumaconi or Medium Shell pasta
  • 4 quarts Water
  • 2 tbsp Salt
  • 1/4 cup Unsalted butter
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 8 oz Extra-sharp white cheddar cheese, freshly grated
  • 2 oz White American cheese, chopped
  • 1 tsp Dry mustard powder
  • 1/2 tsp Salt
  • 1/4 tsp White pepper
  • 1/4 tsp Hot sauce

Instructions:

  1. Add 16 oz Lumaconi or shells and cook 8-10 minutes until al dente with a slight bite. Drain the pasta but do not rinse it; the surface starch helps the sauce stick.
  2. In a medium heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale.
  3. Slowly drizzle in the whole milk and heavy cream, whisking constantly to ensure no lumps form. Simmer gently until the sauce thickens enough to coat the back of a spoon.
  4. Whisk in the dry mustard powder, 1/2 tsp salt, white pepper, and hot sauce.
  5. Reduce heat to low. Gradually stir in the freshly grated white cheddar and chopped American cheese, whisking continuously until the sauce is smooth and the cheese is fully emulsified.
  6. Fold the cooked pasta into the cheese sauce until every shell is thoroughly coated. Serve immediately.