1/2 lb whole wheat pasta I used shells
3 Tb butter
3 Tb flour
1 1/2 cup milk I used 2%
salt & pepper to taste
pinch of red pepper flakes
1 1/2 cup sharp cheddar shredded
1/2 cup three cheese blend shredded (or whatever cheese you have on hand & like)
1 – In a large pot, bring salted water to boil and cook your noodles.
2 – Drain noodles and set aside.
3 – Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
4 – Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
5 – Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
6 – Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
7 – Add your drained pasta to the cheese mixture and stir to fully coat.
8 – I seasoned mine with more freshly ground black pepper. Next time, I think I’ll add some panko breadcrumbs to the top and bake it for a few minutes. I was too eager to eat this batch to wait.