INGREDIENTS
1 lb
pound dried pasta shells
4 tbsp
unsalted butter
1/4 cup
all-purpose flour
2 cups
whole milk
1 cup
heavy cream
2 tsp
Dijon mustard
8 oz
(about 2 cups) sharp white cheddar cheese, shredded
4 oz
(about 1 cup) white American cheese, shredded
1 tsp
kosher salt