Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup low sodium chicken broth
  • 2 and ½ cup heavy cream
  • 2 and ½ cups shredded Colby cheese
  • 2 and ½ cups uncooked pasta
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • optional add-ins

Instruction

  • Bring 4 cups water to a boil in a separate pot; add salt and pasta. Cook the pasta until al dente then drain.
  • In a saucepan, melt butter over medium heat; add the flour a little bit at a time whisking to combine to make a roux. Cook for 2 minutes.
  • Heat the broth.
  • Add the broth to the roux, stirring constantly with the whisk.
  • Add cream until it reaches the desired consistency. Remember it will thicken more as it cooks.
  • Add shredded cheese to the cream sauce stirring until cheese melts. 
  • Add the pasta and stir to combine.
  • Pour the mix into an oven safe dish and bake uncovered in a preheated oven set to 350°F for about 10 minutes or until brown around the edges.
  • Remove and let stand for 10 minutes before serving. Enjoy!