One pot and 15 minutes for the ultimate comfort food. You can make this gluten free by using a pasta like Banza, and GF AP flour. Mix in a little truffle oil, use any cheese scraps you can find, add some herbs etc etc.

4 Servings
15 minutes

PARTS
— 1 lb pasta, a shape that grabs sauce
— 5 tbsp butter
— 5 tbsp AP flour
— 2.75 cups whole or 2% milk, room temperature
— 1 cup sharp white cheddar, freshly grated (or any cheese you have around)
— .5 cup grated Parmesan (or any cheese you have around)

CLUES
1. Cook pasta according to package instructions. Drain and rinse with cool water to stop the cooking, reserving pot for next step.

2. Heat butter in warm pot from pasta over medium heat. When butter is melted, add flour. Whisk until flour disappears and clumps, 1-2 minutes.

3. Pour in milk and a pinch of salt. Bring the sauce to a simmer, whisking constantly until it thickens, a few minutes more.

4. Remove from heat and stir in grated cheese. Taste and season with salt and fresh cracked pepper. Add the drained pasta and toss to coat. Season with fresh cracked pepper.