Ingredients

The following ingredients have 4 Servings
  • 1 lb dry pasta (macaroni, rotini, shells)
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 4 cups milk
  • 1.5 teaspoons salt
  • 1 teaspoon cracked pepper
  • 2 cups cheddar cheese (shredded (divide))
  • 2 cups Monterey jack cheese (shredded (divided))

Instruction

  • Bring a pot of salted water to a boil, and cook the pasta til al dente – drain and set aside.
  • While the pasta cooks, melt the butter in a cast iron skillet over medium high heat – don’t let it brown.
  • Add the flour to the butter, and whisk together over the heat.
  • When the mixture bubbles for 30 seconds, whisk in the milk, and cook, stirring regularly until it thickens (about 3-5 mins)
  • Add the salt and pepper and test for seasoning.
  • Keep aside a half cup each of the cheeses, and stir in the rest - whisking until smooth.
  • When the pasta is almost done but still firm, drain it.
  • Remove the skillet from the heat, and add the pasta folding it to combine it thoroughly.
  • Top with remaining cheese, and place under a broiler until browned and bubbling.
  • Remove from oven, and let cool slightly.
  • Devour.