Ingredients

The following ingredients have 4 Servings
  • 16 oz Pipette Pasta (or any other short tube pasta ie: elbows)
  • 3 T butter
  • 1/4 C flour (all purpose)
  • 2 C milk
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1.5 C Sharp White Cheddar (I use Seriously Sharp Cheddar)
  • 1.5 C Colby Jack
  • 1.5 C Pepper Jack
  • 1 C crushed croutons or buttered crackers (Ritz)

Instruction

  • Preheat oven to 375.
  • Cook pasta according to package directions, being sure to add salt to the cooking water. Drain and set aside.
  • While pasta is cooking, melt butter in a pan over medium heat. Once melted stir in flour until it forms a paste. Allow to cook 1-2 minutes (this helps get rid of the flour flavor). Slowly pour in the milk while constantly whisking to break down lumps. Season the milk mixture with all seasonings. Allow to cook 3-5 minutes until starting to thicken up.
  • Remove from heat and stir in cheeses.
  • Prepare a 9x13 baking pan with butter or non stick spray. Place pasta in the baking pan and pour cheese mixture in with pasta. Stir to combine well.
  • Sprinkle crouton crumbs over the top and bake at 375 for 20 minutes.