Method
- 01
Shred the cheese first and set aside. It should be close to room temperature when added to the sauce.
- 02
Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks.
- 03
PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base.
- 04
Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color.
- 05
Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes.
- 06
Add the seasonings and hot sauce.
- 07
Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so.
- 08
Whisk continuously until smooth and thickened. Remove from heat.
- 09
Add boiled pasta and stir to combine. Serve!
- 10
Use 3/4 lb. pasta instead of the whole pound as it will continue to absorb sauce while it bakes.
- 11
Boil for 1 minute less than Al Dente.
- 12
Transfer to a lightly greased 9 x 13 inch casserole dish.(Optional: Top with 1 cup of crushed Ritz crackers.)
- 13
Bake at 325 degrees for 15 minutes. Let it sit 5 minutes prior to serving.
