Ingredients

The following ingredients have 6 Servings
  • 1 pound pasta (whole wheat, elbows or small shells)
  • 1 pound shrimp (we used rock shrimp; peeled, deveined and tail off)
  • 3 Tablespoons butter
  • 3 Tablespoons flour ( whole wheat pastry flour)
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dry mustard
  • 1 1/2 cups sharp cheddar cheese (shredded)
  • 1/2 cup Parmesan cheese (shredded)

Instruction

  • Cook pasta according to package directions, adding about 1 cup of additional water and adding the shrimp to the pot during the last 3 minutes of cooking.
  • Drain the pasta and shrimp and set aside.
  • In a large pot, melt butter over medium heat and whisk in the flour. Cook for about one minute to form a roux. 
  • Add milk, salt, white pepper and dry mustard to and stir to combine.
  • Raise heat to medium-high and continue whisking until the mixture just begins to bubble and sauce has thickened. Remove from heat.
  • Add cheeses to the pot and stir until melted.
  • Add pasta and shrimp to and stir to thoroughly coat with cheese.
  • Enjoy.