Panera Stove Top Mac and Cheese

INGREDIENTS

16 oz

pipette pasta or other small pasta shapes (I used medium sized shells)

4 tbsp

unsalted butter

1/3 cup

all-purpose flour

2 1/2 cups

milk, heavy cream, or half-and-half (I used 1% milk)

4 oz

white American cheese, chopped or torn into pieces

8 oz

extra sharp white Vermont cheddar, shredded

1 tbsp

Dijon mustard

1 tsp

Kosher salt

1/4 tsp

hot sauce (I used Frank's)