Ingredients:

  • 1 lb Lumaconi or Pipe Rigate pasta
  • 2 tbsp Kosher 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 Vermont Cheddar, freshly grated
  • 4 oz White American cheese, chopped
  • 1/2 tsp Dry mustard powder
  • 1/4 tsp Onion powder
  • 1/8 tsp Ground white pepper
  • 1/2 tsp Salt

Instructions:

  1. Bring 4 quarts of water and 2 tablespoons of kosher salt to a rolling boil in a large pot. Add the pasta and cook for 1-2 minutes less than the package directions until 'al dente'. Drain the pasta and set aside; do not rinse.
  2. In the same heavy-bottomed pot over medium heat, melt the unsalted butter until it begins to foam.
  3. Whisk in the all-purpose flour and cook for approximately 2 minutes, stirring constantly to create a blonde roux that smells slightly nutty. Do not let it brown.
  4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Continue to whisk over medium heat until the sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low. Stir in the dry mustard powder, onion powder, ground white pepper, and 1/2 teaspoon of salt.
  6. Add the grated white cheddar and chopped American cheese. Stir gently until the cheese is completely melted and the sauce is velvety and smooth.
  7. Fold the cooked pasta into the cheese sauce, ensuring every shell is well-coated. Serve immediately while hot.