INGREDIENTS
1 16 ounce package
of rigati pasta (or other small pasta shells)
1/4 cup
butter
1/2 cup
all-purpose flour
2 1/2 cups
2% reduced fat milk (or cream)
6
slices white American cheese, chopped
1 cup
shredded extra-sharp white Vermont cheddar
1 tbsp
Dijon mustard
1 tsp
kosher salt
1/4 tsp
hot sauce