Categories: Pasta

Ingredients

• 1 lb. dried fusilli pasta
• 2 T. butter
• 2 T. flour
• 1 2/3 C. milk
• 1 1/2 C. extra-sharp Cheddar, grated
• 2 T. Parmesan cheese, grated
• 1/4 t. salt
• Pinch of pepper

Directions

1. Cook the pasta in salted water, until al dente. Drain pasta completely.

2. Melt the butter in a large saucepan over medium heat; add the flour and whisk together until smooth and bubbly but not browned. Slowly pour in the milk, whisking constantly. Cook, continuing to whisk, until the mixture is smooth, thickened and gently boiling.

3. Remove the pan from the heat and add the Cheddar and Parmesan cheeses. Whisk until the cheeses melt and the sauce is smooth. Add the pasta, 1/4 t. salt, and the pepper to the cheese sauce. Stir until well blended. Add more milk if necessary. Serve immediately.

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