Ingredients:

  • 16 oz Pipette Rigate pasta
  • 1 tbsp Kosher salt
  • 1/4 cup Unsalted butter
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 8 oz Extra-sharp white cheddar cheese, freshly grated
  • 2 oz White American cheese
  • 1 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp White pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pipette pasta and cook for about 7-8 minutes to achieve a firm al dente texture. Drain and set aside without rinsing.
  2. In a medium heavy-bottomed saucepan or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes until the mixture is bubbly and fragrant, creating a blonde roux.
  3. Slowly pour in the room-temperature whole milk and heavy cream while whisking constantly. Continue cooking over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Reduce the heat to low. Stir in the Dijon mustard, salt, and white pepper. Gradually add the freshly grated white cheddar and white American cheese, whisking continuously until the cheese is completely melted and the sauce is smooth and glassy.
  5. Fold the cooked pasta into the cheese sauce. Stir gently until all the pipette ridges are filled with sauce. Serve immediately while warm and velvety.