Ingredients
Equipment
Instructions
- Cook pasta in a large pot of heavily salted water according to package directions for al dente. Drain and set aside.
- In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in the warm milk until smooth. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Reduce heat to low. Add the shredded cheese in handfuls, stirring until each addition is melted before adding the next. Stir in ground mustard, paprika, salt, and white pepper.
- Add the drained pasta to the cheese sauce and stir to combine. Serve immediately.
Notes
Tip 1: For the creamiest sauce, always shred your own cheese. Pre-shredded varieties have additives that can make the sauce grainy.
Tip 2: Warming the milk before adding it to the roux helps prevent lumps and creates a smoother sauce.
Tip 3: Do not boil the sauce after adding the cheese, as this can cause it to break and become oily.
Tip 2: Warming the milk before adding it to the roux helps prevent lumps and creates a smoother sauce.
Tip 3: Do not boil the sauce after adding the cheese, as this can cause it to break and become oily.
