INGREDIENTS
1/4 cup
unsalted butter
1/4 cup
all-purpose flour
1 cup
milk (I used skim)
2 cups
heavy cream
2 cups
shredded white cheddar (I used Cabot seriously sharp cheddar)
1 tsp
kosher salt
1 tsp
black pepper
1 tsp
dry mustard
1
lb, pasta, cooked (cavatapppi, shells, or elbow)