Ingredients
1 box of Pasta (small) cooked al dente and set aside with 1 cup of pasta water reserved
4 tablespoons butter
3 table spoons flour
3 cups of milk (whole)
2 cups shredded cheddar cheese
3 slices of deli sliced american yellow cheese
Reggiano-Parmgiano Cheese for garnish
salt and pepper
Preparation
Makes béchamel sauce: Heat butter in saucepan, add flour. Whisk to blend and allow to cook on low temp for 5 minutes. Do not over cook. Allow to color lightly. Add milk whisking thoroughly until ingredients combine and there are no lumps. Allow sauce to thicken on medium temp. Don’t boil over. Add cheeses, salt and pepper. Use about 1/2 teaspoon of salt and freshly ground pepper. Add to pasta pot. Heat pasta and sauce to cook and thicken, about 2 minutes or less. If too thick add some pasta water 1/4 cup at a time. Adjust for salt and pepper. Add 3 tablespoons of parmgiano cheese. Serve immediately.
