Ingredients:

  • 16 oz Lumaconi or Pipette Rigate pasta
  • 2 tbsp sea salt for pasta water
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 8 oz extra-sharp white cheddar cheese, freshly grated
  • 2 oz high-quality white American cheese, chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground nutmeg

Instructions:

  1. Bring 4 quarts of water to a rolling boil and add 2 tablespoons of sea salt.
  2. Add the Lumaconi or Pipette Rigate pasta to the water and cook for 1–2 minutes less than the package directions until al dente. Drain and set aside without rinsing.
  3. In a heavy-bottomed saucepan over medium heat, melt the unsalted butter until it foams.
  4. Sprinkle in the all-purpose flour and whisk constantly for approximately 2 minutes to create a pale roux, ensuring it does not brown.
  5. Slowly whisk in the half-and-half, continuing to stir until the mixture thickens enough to coat the back of a spoon.
  6. Reduce heat to low. Stir in the Dijon mustard, kosher salt, white pepper, and nutmeg.
  7. Gradually add the grated white cheddar and American cheese, whisking continuously until the sauce is completely smooth and emulsified.
  8. Fold the cooked pasta into the cheese sauce until every shell is thoroughly coated. Serve immediately.