8ouncespastalike rotini, elbow, bowtie, or shells, uncooked
2tablespoonsbutter
2tablespoonsflour
1 ½cup2% milk
½teaspoonfresh ground black pepper
½teaspoongarlic powder
¼teaspoonground mustard
6ouncessharp white cheddar cheese
Instructions
PREPARE: Fill a large pot with 10 cups of water. Add 2 teaspoons of salt to the water and bring to a boil. Add the pasta and boil for the time specified on the package (the times will vary depending on the type of pasta you are using).
MAKE THE SAUCE: While the pasta cooks, melt the butter in a large saucepan. Add the flour and whisk continuously until fully incorporated. Slowly pour in the milk, remaining ½ teaspoon salt, garlic powder, and ground mustard. Whisk until the mixture thickens, about 5 minutes. Add the cheese and continue whisking until it has melted and thickened a bit more, about 2 minutes. Remove the sauce from the heat.
ADD THE PASTA TO THE SAUCE: Drain the pasta quickly without rinsing. Pour the noodles into the cheese sauce and fold together. Let the mixture rest for about 5 minutes to allow the sauce to thicken around the noodles before serving.